Lentil Salad with Sun Dried Tomato-Tahini Dressing

I made this quick lentil salad to accompany my bowl of Smokey Potato Soup with Roasted Garlic (which I will post later this week!).  It was the perfect, protein-packed side, full of crunchy veggies (use what you have in your crisper) and tossed in a creamy, sun dried tomato dressing.  If you’re cooking the lentils yourself, make sure to cook to al dente so it doesn’t become a mushy mess.

Ingredients:

2 cups cooked lentils (or canned)

1 carrot, finely diced

1 celery stalk, finely diced

2 kale leaves, stems removed and thinly sliced

2 green onions, thinly sliced

Dressing:

2 tablespoons sun dried tomatoes packed in oil, finely chopped

1 tablespoon tahini

1 tablespoon olive oil

1/4 teaspoon sea salt

1 tablespoon water

1 clove garlic

Juice and zest of 1 lemon

Fresh Cracked Pepper

Method:

Place dressing ingredients in your food processor and blend so that all ingredients are incorporated well.  In a large bowl, place remaining salad ingredients and toss with the sun dried tomato dressing.  Let sit for 5-10 minutes, covered in the fridge so that the dressing soaks into the kale and other veggies.  Voila – Your lentil salad is done and ready to be devoured!

~The Vegan Project