This lemon, tahini dressing with shallots and capers brings lentils to back to LIFE, giving them some zip and luscious creaminess that is PERFECTION with crispy roasted potatoes and a little fresh veg. Delicious. Trust me.


1/2c dry green lentils, rinsed (or use a drained can and skip this step)
1 1/2c water or broth
1 garlic clove, smashed

1 lemon, zested + juiced
1T tahini
1/2t honey
1T water
1 shallot, finely minced
2-3T olive oil
1T capers, drained

1 yukon gold potato, cubed
1/8t thyme
1T olive oil

1 watermelon radish, thin sliced (or any other fresh crunchy veg)
2-3c arugula (or any other fresh greens)


Preheat oven to 375°F.

Bring lentils, water, garlic and a small pinch of salt to a boil, reduce to a simmer and cook for 20-30 minutes, until al dente. Let cool to room temp.

Whisk together lemon zest and juice, tahini, honey, water, shallot and olive oil with a little pinch of salt and pepper. Add the capers and stir. Pour about 2/3 of the dressing over the lentils and let marinate for a little bit.

Toss potato in thyme, olive oil and a little salt and pepper. Roast on a baking sheet for 6 minutes, flip then 6-8 more.

Serve with a side of arugula, radishes and the leftover dressing.


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