Colorful Lentil Salad with Tahini Dressing

This colorful lentil salad combines valuable plant-based proteins, crunchy vegetables, and a creamy tahini dressing into a balanced, nutrient-rich meal. With 3 scoops of JOY Naturals vegan-greensPROTEIN, the dressing is further enriched with selected plant compounds and triphala. Ideal as a light lunch, meal prep, or satisfying dinner.

Effect according to Tibetan constitution theory

Lung: Best enjoyed lukewarm. A little extra olive oil has a balancing effect; if needed, lightly steam some of the vegetables.

Tripa: Particularly harmonious thanks to the fresh vegetables and creamy dressing. Since jamu:MAGIC already contains curcumin, use cumin and turmeric sparingly.

Beken: Very suitable. The lentils and vegetables feel pleasantly light and satisfying. A little extra cumin and pepper support the balance; reduce the avocado slightly if needed.

Turkish Olive and Feta Spread (Zeytinli Peynir Ezmesi) You read Colorful Lentil Salad with Tahini Dressing 2 minutes Further Mango-Coconut Protein Overnight Porridge

Produkte im Rezept

vegan-greens:PROTEIN

Split

Ingredients

For the salad

200 g brown lentils (raw)
1 large carrot, coarsely grated
1 cucumber, diced
1 red bell pepper, diced
1 small avocado, diced
100 g beetroot (cooked or fresh), diced
2 tbsp fresh parsley, finely chopped

For the dressing

3 tbsp olive oil
1 tbsp tahini
Juice of ½ organic lemon
2-4 tbsp water (as needed)
1 tsp cumin
½ tsp turmeric
Salt and freshly ground pepper

JOY product recommendation

Stir 3 tsp JOY Naturals vegan-greensPROTEIN or 2 ml jamu:MAGIC into the dressing. Tip for turmeric: Since our jamu:MAGIC already contains curcumin from turmeric, we recommend using cumin and turmeric sparingly.

Preparation

Wash the brown lentils thoroughly and cook for about 25–30 minutes until al dente, according to the package instructions. Then drain and allow to cool completely.

Grate the carrot, and dice the cucumber, bell pepper, avocado, and beetroot. Finely chop the parsley.

For the dressing, mix together the olive oil, tahini, lemon juice, water, cumin, turmeric, salt, and pepper. Then stir in 3 tsp vegan-greensPROTEIN or jamu:MAGIC until a creamy dressing forms.

Combine the cooled lentils with the vegetables in a large bowl. Pour the dressing over and mix everything together carefully. Finally, sprinkle with fresh parsley and enjoy immediately or let it sit in the refrigerator for a few hours.