Would you consider lentils to be a perfectly delicious substitute for meat? You might after trying them prepared this way!

In a  salad, lentils give a flavorful, hearty, and satisfying addition to an “all-vegetable” salad. 

 Cooking lentils with a few strips of meat in the broth is the secret to giving them that “meat satisfied” flavor, even though I remove the meat before serving. If a vegetarian approach is what you are after, simply toss some Thai chili paste in the water along with several garlic cloves. Very satisfying, as well.

 Below you will find the ingredients, and preparation for both the lentils, and the tahini dressing. The vegetables you choose to put on the plate can be absolutely anything you love, or have in your fridge.

 Lentil Ingredients

        French Lentils – (dry) 1 cup

        Garlic – 1 clove sliced thin

        Salami – (or any fatty cold cut) 4 slices thinly sliced

        Smoked Salt – (or regular, but smoked has a rich flavor) 2 teaspoons

        Pepper – ½ teaspoon

        Olive Oil – 1 tablespoon

        Water – (or broth, but the flavors above are all you really need) 3 cups


Place all ingredients in a pot, cover, and bring to a boil. Turn down to a simmer and cook until soft, but not mushy. About 45 minutes.

Tahini Dressing Ingredients

        Lemon – 1 large, or 2 small, juiced

        Garlic – 1 clove crushed

        Tahini – 1 tablespoon

        Olive Oil – ¼ cup

        Salt – 1 teaspoon

        Za’atar – 1 teaspoon (recipe in our collection)


Place all ingredients in blender, or simply whisk vigorously. Pour over individual salads at the table. Keeps in fridge. Let is get room temperature before serving. Whisk again and ENJOY!