BROCCOLINI LENTIL SALAD

I love beluga lentils, and I love broccolini. Put those two together and scatter with chilies and I’m happy.

I made this for my friend’s birthday. She has become a vegan so my challenge this year was to make an exciting, interesting, and delicious dinner. According to her, I did not disappoint. I too enjoyed this dinner and as someone who is not vegan, I can honestly say you don’t feel like you’re missing out on anything with this dish.

BROCCOLINI LENTIL SALAD

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Course Main Course

Cuisine Mediterranean

Servings 4 servings

Ingredients

¼ cup tahini
1 lemon zested and juiced
3 cups broccolini Trimmed
2 red chilies
1 cup Beluga lentils
2 tbsp Olive oil plus more for finishing
½ tsp salt
1 clove garlic grated

Instructions

Bring a pot of water to boil and add salt.
Put in the lentils and cook for 18 minutes
Trim broccolini and when there is 3 mins left add to lentils.
Drain and reserve 1 cup of water.
In a bowl, mix tahini, lemon juice and zest, salt, garlic, and olive oil. If the dressing thickens, add some of the lentil water to loosen it up.
Remove ¼ of the dressing from the bowl and set aside.
Put lentils and broccolini into the mixing bowl with the dressing and toss.
Transfer to a plate and drizzle the remaining dressing and sprinkle with chilis.