Tomato-Lentil Salad With Spicy Tahini
Recipe by Ali Slagle | Total time: 25 minutes This satisfying, sweet and spicy tomato salad is vegan, no-cook and rich in fiber and protein to boot. Tomato chunks and cooked lentils marinate in lemon juice, olive oil and salt, which seasons the lentils and concentrates the tomato flavor. A heap of sweet basil is stirred in — think of it as the salad’s leafy green — and a swirl of two-ingredient tahini-chile sauce adds pockets of heat, nuttiness and creaminess. Feel free to expand the salad (feta, cucumbers and sliced toasted almonds would all be welcome) or serve with grilled protein, salad greens, flatbread or toast. If you’re heat-averse, try this balsamic tahini sauce instead. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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