Tangy Lentil Salad with Dill & Pepperoncini

14 things you may not have.

The method's theirs. Go give them the click.

Ingredients

1 ½ cups black beluga lentils
1 bay leaf
½ teaspoon fine sea salt
2 cups grated carrots (about ¾ pound or 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment)
¾ cup fresh flat-leaf parsley
¼ cup (⅓ ounce) fresh dill leaves, tough stems removed, torn into small pieces
½ cup chopped celery (about 2 ribs)
½ cup thinly sliced green onion
½ cup chopped pickled pepperoncini pepper
Optional cheese: ½ cup tiny cubes of havarti, havarti dill, mild cheddar, or crumbled feta
⅓ cup extra-virgin olive oil
¼ cup lemon juice
¼ cup (⅓ ounce) fresh dill leaves, tough stems removed
2 tablespoons tahini
1 clove garlic, roughly chopped
½ teaspoon fine sea salt, to taste
½ teaspoon red pepper flakes (scale back or omit if sensitive to spice), to taste
Freshly ground black pepper, to taste

One side salad (no cheese) per serving

As published by Cookie and Kate.

The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.