Tahini Yogurt Lentil Salad
JojoM
Got inspired by Ottolenghi while trying to figure out what to do with a humble can of green lentils. Finished with creamy tahini yogurt, fresh herbs, and a garlicky chili oil drizzle - I could eat this daily!
Tahini Yogurt Lentil Salad
JojoMGot inspired by Ottolenghi while trying to figure out what to do with a humble can of green lentils. Finished with creamy tahini yogurt, fresh herbs, and a garlicky chili oil drizzle - I could eat this daily!
Chef's Tips
Let the salad sit 10–15 minutes before serving for deeper flavor.
For a vegan version, use plant-based yogurt in the tahini sauce.
Add roasted eggplant or sweet potatoes for a heartier variation.
Sprinkle smoked paprika on top for extra depth and color.
Tools Used
Mixing Bowl
Small Saucepan
Whisk
Serving Plate
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Ingredients
Lentil Salad Base
Tahini Yogurt
Garlic Chili Oil & Garnish
Instructions
Prepare the Tahini Yogurt
- 1
In a bowl, whisk together yogurt, tahini, lemon juice, minced garlic, and a pinch of salt.
- 2
Add a splash of water to loosen to a creamy dressing consistency.
Make the Salad
- 1
Combine lentils, red onion, cucumber, tomatoes, parsley, coriander, lemon zest, cumin, coriander, salt, and pepper in a large bowl.
- 2
Toss well to combine and adjust seasoning if needed.
Make Garlic Oil
- 1
In a small pan, heat olive oil over medium-low heat and fry garlic slices until golden.
- 2
Remove from heat and stir in Aleppo pepper or chili flakes.
Assemble
- 1
Spread the tahini yogurt on a serving plate or shallow bowl.
- 2
Top with the lentil salad and drizzle with the warm garlic oil.
- 3
Sprinkle smoked paprika and garnish with toasted nuts if desired. Serve immediately or slightly chilled.
Nutrition Facts
Serving Size: 1 generous portion
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
