Lentil Salad with Basil Tahini Sauce

Informations supplémentaires

25 min. | 454 kcal | easy | Even better the next day, Express, Vegetarian, Needs a blender | Printable version

1. Setup Bring a small pot of water to a boil. Drain and rinse the lentils. Thinly slice the sugar snap peas, the cucumber and the bell pepper. Cut the tomatoes into pieces. Tear up the bread into small pieces.

2. Cook the croutons Warm up a generous drizzle of oil in a pan over medium-high heat. Cook the pieces of bread for 4-6 minutes or until browned, turning them 1-2 times. Add salt

3. Blanch the sugar snap peas Cook the sugar snap peas in the boiling water for 1-2 minutes. Drain and rinse under cold water.

4. Make the sauce Add the tahini, the sour cream, the basil, the garlic and 4 ^2P | 6 ^3P tbsp. of water in a container. Use a hand blender to reduce everything into a smooth sauce. Add salt, to taste.

5. Plate your dish Mix the lentils with the vegetables, the croutons, a drizzle of oil, salt and pepper. Serve and garnish with the basil sauce. Bon appétit!

200mlGreen Lentils

1unitCiabatta Bread

80gSugar Snap Peas

1unitTomato(es)

1unitPepper(s)

1unitLebanese Cucumber(s)

45mlTahini Sauce

1unitSour Cream

1unitBasil

1unitGarlic Clove(s)

What you need Pan, Tongs, Pot, Strainer, Bowls, Hand blender.

454 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 56g

19%

fat 19g

29%

cholesterol 3mg

fiber 11g

44%

protein 20g

saturated 3g

15%

sodium 235mg

10%

sugar 9g

trans 0g