red lentil salad + tahini lime dressing

This salad has some very comforting flavors and textures: fresh kale, salty feta cheese, crunchy buttery pecans, creamy and zingy tahini lime dressing, fruity apricots, spiced carrots and filling chickpeas. You can make it the day ahead and pack it for lunch for the next day. It is a good side dish for fish or meat or as a main dish itself. 

Packed with nutrients such as healthy fats, fiber, protein, vitamins, and minerals this salad keeps you full and satisfied for a while. 


for 2 servings 

1 cup dried red lentils 

1 large carrot

1 tsp each (cinnamon, turmeric, cumin)

1 clove of garlic, minced 

1 pinch of salt + pepper

olive oil 

1 handful dried apricots, chopped 

1 handful of pecans, toasted 

2 stalks green kale, chopped 

100g feta cheese 



1 Tbsp. tahini 

juice of 1 lime

1 tsp.  maple syrup 

pinch of salt + pepper 

Preheat oven to 180C

cut carrot in julienne and marinate with cinnamon, turmeric, cumin, minced garlic, salt, pepper and olive oil 

bake for about 15min 

let cool


Put the lentils in a medium saucepan and cover with cold water

bring to a boil and cook until they are just barely tender and still quite red, about 5 minutes

drain and rinse with cold water to halt the cooking process

Shake out all excess water

put the lentils into a large bowl


for the dressing add all ingredients in a jar and shake

Add dried apricots, pecans, kale, and carrots, crumble feta cheese on top

add dressing and mix everything to combine 


I love LENTILS because they are so versatile in use and incredibly nutritious. Throw them in stews or soups, make vegetarian burger patties, add them to curries, or in salads. Lentils are high in protein and fiber as well as complex carbohydrates. Additionally, lentils are a great source of B Vitamins, folic acid, and iron.