Tangy Lentil Salad with Dill & Pepperoncini
Some of my recipes start off with a strong concept or challenge, while others are designed to satisfy a craving. This lentil salad falls into the latter camp. It’s exactly what I’ve been craving lately.
This salad is tangy, crisp-tender, a little spicy, and quite satisfying. The earthy lentils and carrots ground the more bold flavors, so they’re not too overwhelming.
Dill, tahini and pepperoncini peppers aren’t everyone’s favorite ingredients, I know. I love them—the more, the better. If you’re not a fan, you’ll find some options to change up the recipe in the notes.
Better yet, try my Greek lentil salad with spinach and sun-dried tomatoes, or my lemony lentil and chickpea salad with mint. Those are both safer bets!
Lentil Salad Serving Suggestions
This salad makes a nice lunch as is, and keeps well in the fridge for several days (it tastes even better the next day). So, it’s perfect for packing for lunch.
Or, you could serve this salad for dinner by topping your bowl with a fried egg, or maybe some roasted cauliflower. It’s also nice over leafy greens, perhaps with an extra drizzle of olive oil and lemon juice on top.