Lentil Tahini Salad with Fresh Vegetables
Ingredients
- 1 cup uncooked brown lentils
- 2 cups vegetable broth
- 1 tsp minced garlic
- 2 tbsp tahini or 1 tbsp olive oil
- 1 tbsp tamari
- 2 tsp apple cider vinegar
- 1/2 small red onion, minced
- 1/2 bell pepper, finely diced
- 1 head of broccoli, chopped into small pieces
- Salt and pepper to taste
Preparation
Rinse and clean the lentils.
In a medium saucepan, add rinsed lentils, vegetable broth, and garlic.
Bring to a boil, then reduce to a simmer and cook uncovered for about 10 minutes.
Cover with a lid and cook for about 30 minutes or until lentils are tender and liquids are absorbed.
Add broccoli, onion, and bell pepper; stir to combine and remove from heat immediately.
Add in tahini, tamari, apple cider vinegar, and adjust salt and pepper to taste.
Serve right away or allow to cool completely and store in the fridge for flavors to mingle. Can be served warm or cold.
Alternatively, skip cooking and mix all vegetable ingredients raw with 2 cups of cooked lentils.
