Lunch
Lentil and Avocado Salad with Tahini Dressing
A filling lentil salad with creamy avocado and a quick tahini dressing. It’s cheap, easy, and keeps you full all afternoon.
Method
Rinse the lentils and add them to a pot with 2 1/2 cups of water.
Bring to a boil, then lower the heat and simmer for 20 to 25 minutes until soft but not mushy.
Drain well and let the lentils cool for about 10 minutes.
Whisk the tahini, lemon juice, garlic, and salt in a small bowl.
Add cold water one tablespoon at a time and whisk until smooth and pourable.
Chop the tomatoes, cucumber, red onion, and parsley.
Toss the lentils with the veggies and half the dressing.
Slice the avocado and lay it on top just before serving.
Drizzle with the remaining dressing, add pepper, and taste for salt.
Split into 2 bowls and eat right away.
Chef's tip
For bulking, add a handful of roasted chickpeas or a boiled egg. For cutting, use half the avocado and thin the dressing with extra lemon juice and water.