Tangy Lentil Salad with Dill & Pepperoncini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy lentil salad brightened with dill, tahini dressing, and pepperoncini peppers. Crisp vegetables and bold flavors make it substantial as a side or light main, and it keeps well for days.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups black beluga lentils
- 1 bay leaf
- 1/2 teaspoon fine sea salt
- 2 cups grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment)
- 3/4 cup fresh flat-leaf parsley
- 1/4 cup (⅓ ounce) fresh dill leaves, tough stems removed, torn into small pieces
- 1/2 cup chopped celery (about 2 ribs)
- 1/2 cup thinly sliced green onion
- 1/2 cup chopped pickled pepperoncini pepper
- Optional cheese: 1/2 cup tiny cubes of havarti, havarti dill, mild cheddar, or crumbled feta
- ⅓ cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup (⅓ ounce) fresh dill leaves, tough stems removed
- 2 tablespoons tahini
- 1 clove garlic, roughly chopped
- 1/2 teaspoon fine sea salt, to taste
- 1/2 teaspoon red pepper flakes (scale back or omit if sensitive to spice), to taste
- Freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 24m
- Cook
- 16m
- Sodium
- 658mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 279mg
- Calcium
- 49mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 24M
- SODIUM
- 658MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.