Mediterranean Black Lentil Salad

Ingredients

• 1 cup uncooked black lentils (beluga lentils)
• 2 persian/ lebanese cucumbers, diced
• 1 red capsicum (bell pepper), diced
• 1/2 red onion, diced
• 1/2 cup crumbled feta cheese, or more
• 1 bunch parsley, chopped
• 3 tablespoons tahini
• 1/3 cup white wine vinegar
• 1 tablespoon dijon mustard
• 1 garlic clove
• 2 teaspoons honey
• Salt + pepper, to taste

Instructions

1. 1

   Place lentils in a medium saucepan and cover generously with cold water. Bring to a boil, then reduce heat to a ver low simmer and cook for 20-25 minutes. Drain and rinse the lentils with cold water so they can be added directly into the salad without wilting the ingredients. Set aside.

2. 2

   While the lentils are cooking, dice the onion, capsicum (bell pepper), cucumber and finely chop up the parsley.

3. 3

   Whisk together the tahini, vinegar, mustard, minced garlic, honey, salt and pepper until smooth.

4. 4

   Add the drained the lentils to a large bowl with the herbs and veggies, feta and pour on the tahini dressing. Stir everything together and serve.