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–+ servings
Cold Lentil Salad with Peaches is a refreshing and nutrition-packed summer meal. Tangy tahini dressing makes all the difference.
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Cold Lentil Salad with Peaches

By Zerrin & Yusuf
A refreshing and satisfying lentil salad that makes a perfect summer lunch.
Yields: 4
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PREP 5 minutes
COOK 15 minutes
TOTAL 20 minutes

INGREDIENTS
  

Lentils:

  • 1 cup dried green lentils
  • 3 cups water
  • 1 colve garlic

Salad:

  • 2 green onions chopped
  • A handful of parsley chopped roughly
  • ½ cup purslane leaves
  • ½ cup chopped tomatoes
  • ½ cup chopped peaches
  • 1 corn on the cob cooked and sliced in chunks

Dressing:

  • ½ cup tahini
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • 1 garlic mashed

INSTRUCTIONS
 

  • Place lentils, water and garlic in a medium pot over high heat. Bring itto boil and reduce the heat to medium low. Cook uncovered for 15-20 minutes until they are tender but not mushy.
  • Drain lentils and rinse quickly. Keep this step short so that the flavor is not gone.
  • In a large salad bowl, combine all salad ingredients except corn chunks with cooked lentils. Place the corn chunks on the salad as you desire.
  • Put all dressing ingredients in a jar and shake well.
  • Pour the dressing over the salad and toss. Serve immediately!

NUTRITION

Calories: 386kcalCarbohydrates: 44gProtein: 19gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.003gSodium: 221mgPotassium: 788mgFiber: 17gSugar: 5gVitamin A: 591IUVitamin C: 14mgCalcium: 96mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Salad
Cuisine American
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