Nourishing Lentil Tahini Salad Bowl
Ingredients
- 1 cup uncooked brown lentils
- 2 cups vegetable broth
- 1 tsp minced garlic
- 2 tbsp tahini (or 1 tbsp olive oil, if preferred)
- 1 tbsp tamari
- 2 tsp apple cider vinegar
- 1/2 small red onion, minced
- 1/2 bell pepper, finely diced
- 1 head broccoli, chopped into small pieces
- Salt and pepper to taste
Preparation
Rinse and clean lentils, then add to a medium saucepan with vegetable broth and minced garlic
Bring to a boil, then reduce heat 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, allowing liquids to be absorbed
Add broccoli, red onion, and bell pepper, stir to combine, then remove from heat immediately
Stir in tahini (or olive oil), tamari, and apple cider vinegar, then adjust salt and pepper to taste
Serve immediately or let cool completely and refrigerate for flavors to mingle; can be served warm or cold
Alternative method
Mix the raw broccoli, red onion, bell pepper, and minced garlic with 2 cups cooked lentils
Stir in tahini (or olive oil), tamari, and apple cider vinegar, then season with salt and pepper to taste
