Tangy Lentil Salad with Dill & Pepperoncini

Serves: 6 Save

Ingredients (18)

  • 1 1/2 cups black beluga lentils
  • 1 bay leaf
  • 1/2 teaspoon fine sea salt
  • 2 cups grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment)
  • 3/4 cup fresh flat-leaf parsley
  • 1/4 cup (1/3 ounce) fresh dill leaves, tough stems removed, torn into small pieces
  • 1/2 cup chopped celery (about 2 ribs)
  • 1/2 cup thinly sliced green onion
  • 1/2 cup chopped pickled pepperoncini pepper
  • Optional cheese: 1/2 cup tiny cubes of havarti, havarti dill, mild cheddar, or crumbled feta
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup (1/3 ounce) fresh dill leaves, tough stems removed
  • 2 tablespoons tahini
  • 1 clove garlic, roughly chopped
  • 1/2 teaspoon fine sea salt, to taste
  • 1/2 teaspoon red pepper flakes (scale back or omit if sensitive to spice), to taste
  • Freshly ground black pepper, to taste

Directions

Learn how to make this recipe at Cookie and Kate