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Tahini Lentil



I usually make this lentil salad after workouts for a light evening dinner when I am looking for something fresh but also full of protein. This salad is easy and you can chop all the veggies while the lentils are cooking.

The dressing is tangy, flavorful and full of the Middle Eastern flavors we grew up with. Don’t be too picky with the herbs, if you don’t have parsley, you can add mint or coriander.

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    prep time

    20 min

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    cooking time

    30 min

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    4-6 people

  • ingredients
  • Brown lentils

    800 g
  • Salt

    0.5 tsp
  • Water

    3 cups & 2 tsp
  • Silal Fresh tomatoes View Product

  • Silal Fresh cherry tomatoes View Product

  • Silal Fresh cucumbers View Product

  • Silal Fresh Orange bell pepper View Product

  • Green chilis

  • Chopped parsley

    0.25 cup
  • Chopped scallions

    0.25 cup
  • Olive oil

    50 ml
  • Lebanese zaatar

    1 tsp
  • Garlic clove

  • Tahini

    3 tsp
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  • 1

    Wash the lentils and make sure they are free of any debris.

  • 2

    Add them to a medium sized pot and boil in three cups of water with half a teaspoon of salt. Bring the water to a boil and cook them on medium heat for about half an hour or until soft.

  • 3

    In the meantime, chop your veggies: dice the tomatoes, cucumbers, and bell pepper. Loosely chop the parsley, scallions, and green chili (with gloves!) if using.

  • 4

    To make the dressing, add the lemon juice, olive oil, salt, zaatar, smashed garlic, tahini and water to a jar. Close the jar and shake it to combine all the ingredients homogeneously.

  • 5

    Assemble the salad: veggies, herbs, and cooled lentils. Add the dressing, mix, and enjoy.


recipe creator

Sandra Boghos
(Sandy’s kitchen)


Sandra is a Lebanese expat who’s been living in Dubai for 8 years. Her passion for food drove her to the kitchen to discover and experiment. She loves incorporating seasonal vegetables into her dishes despite some very picky eaters at home. She also has an uncurable addiction for cookies.