Simple Lentil Salad You’ll Make Every Week

RECIPE
.
For the Lentils
* 1½ cups lentils, rinsed
* ½ tablespoon cumin
* 1 bay leaf
For the Vegetables
* 3 shallots, diced finely
* 6 celery sticks, diced small
* Salt and pepper to taste
For the Tahini Sauce
* ¼ cup tahini
* 2 tablespoons lemon juice
* ¼ cup water
For Garnish
* 5 mint leaves, sliced thinly
* Lemon juice from ½ lemon
* Olive oil
* Pomegranate molasses (optional)
* Sumac (optional)

1. Cook the lentils: Place the lentils in a small pot with cumin and bay leaf. Cover with water and bring to a boil. Lower the heat to medium-low, cover partially, and cook until tender but not mushy, about 20-30 minutes. Add more water if necessary. Drain and let cool.
2. Prepare the vegetables: Sauté the shallots until caramelized and season with salt. Add the celery and sauté for 1 minute. Remove from heat, add the cooled lentils, and stir to combine.
3. Make the tahini sauce: Mix the tahini with lemon juice and water until smooth and creamy.
4. Assemble and serve: Spread the tahini sauce on a deep plate and serve the lentil salad over it. Garnish with sliced mint, a drizzle of olive oil, pomegranate molasses, and sumac.

I have lots of celery, lentils, and shallots. So, I’m going to make a lentil salad. Cumin, bay leaf. Put this with water. Don’t add the salt until the lentils are tender. [Music] [Music] [Music] Wow. Mhm. It’s delicious. Yum.