PocketAthleteJoin the waitlistLentil, tahini & lemon salad
- Calories
- 774
- Protein
- 44g
- Carbs
- 106g
- Fat
- 20g
Lunch · about 25 minutes · one serving
What you need
- ·110g red lentils
- ·14g tahini
- ·0.5 lemonss
- ·100g cucumber
- ·120g cherry tomatoes
- ·50g onions
- ·80g baby spinach
- ·5g olive oil
- ·4g ground spices (cumin, paprika, turmeric)
- ·10g mixed seeds
- ·120g frozen peas
Method
- 1Lentils simmered in plenty of salted water for 15 minutes — you want them holding their shape, so start testing at twelve.
- 2Drained and spread out to cool for a few minutes. Dressing hot lentils makes them soak it up and go claggy.
- 3Tahini whisked with the lemon and a few spoons of cold water. It will seize and go pale before it loosens — keep going, that is normal.
- 4Everything tossed together with the oil, spices and seeds.
Tahini and lemon is the dressing that makes any pulse taste like a dish rather than a side.
Worth knowing: Tahini and lemon is the dressing that makes any pulse taste like a dish rather than a side.
Cook next
Get a week of meals built around you
PocketAthlete builds your program from your sport, your position and how recovered you actually are that morning — then adapts it as you log sessions.
Join the waitlist →