Black Lentil Salad
This black lentil salad, also known as beluga lentil salad, is a perfectly healthy and delicious lunch option that is loaded with nutrients, protein, and flavor. It is a combination of black lentils, roasted sweet potato, red onion, dill, massaged kale, radishes, and crunchy seeds. The salad is served with a pink beetroot tahini dressing that gives it a unique color and flavor. Whether you are a vegan or not, this salad is sure to satisfy your taste buds and keep you full for hours.
Servings: 2
Ingredients
- 2 cups Beluga lentils boiled
- 1 large sweet potato peeled and cubed
- 1 red onion thinly sliced
- 1 bunch of kale
- 1 cup radishes cubed
- juice of one lemon
- 1/2 cup fresh dill
- 1/2 cup vegan feta cheese optional, crumbled
- 1/2 tsp salt or to taste
- 1 tbsp olive oil
For topping:
- 1/2 tbsp sesame seeds
- 1/2 tbsp anise seeds
- 1/2 tbsp caraway seeds
For the beetroot-tahini dressing:
- 1/2 cup tahini or less if it's very firm
- 2 tsp beetroot powder or 1 raw beet
- 1/4 tsp salt or to taste
- juice of one lemon
- water as needed
Instructions
- Begin by massaging the sweet potato cubes with salt and olive oil. Roast in the oven at 395 degrees F or 200 C for around 20–25 minutes until you can easily pierce the cubes with a fork.
- Massage the onion with salt and lemon juice. Let it sit until it is ready to serve. Alternatively, use pickled onions if you have any.
- Thinly slice the kale and massage with olive oil and salt. Remove the large stems from the dill.
- For the dressing, blend tahini, lemon juice, beet (powder), salt, and water as needed until you have reached a creamy but still runny consistency. The amount of water always depends on the thickness of your tahini.
- Assemble all the salad ingredients. Top with crunchy seeds and drizzle with the tahini dressing. Enjoy!