- 2 cups uncooked lentils (mine were orange; any kind will do)
- 1 tomato (cubed)
- 2 carrots (peeled, cubed, microwaved for 2 min to steam)
- 1 cup cilantro leaves (chopped)
- scant sprinkles of garlic and onion powder (or fresh garlic and red onion if you have them)
- 1 tsp ground cumin
- 1/8 to 1/4 cup tahini (depending on how much you like tahini)
- sriracha (to taste)
- lemon juice (to taste)
I washed the lentils, covered them with ~1 inch of water, brought to a boil, then simmered for around 30 minutes, until the lentils were just cooked and not yet mushy (watch them closely!). I drained the lentils, chilled them, and stirred in the rest of the ingredients.
I've been eating this salad for a few days now -- straight up, with potatoes, and with rice. The cilantro gives it a really nice fragrance and kick, while the tahini lends a delicious savoury creaminess. I love the texture and starchy comfort-food quality of the lentils. Altogether it's a great dish -- tasty, healthy, and maybe even potluck-presentable.