Lentils aren’t everybody’s favorite food—but they should be, and I’ll show you how to make them irresistible! These little legumes are a powerhouse of plant-based protein, packed with fiber, iron, and essential minerals that keep your energy steady and your body fueled. With the right spices and a quick spin in the air fryer, lentils transform into crunchy, flavor-packed bites you won’t be able to get enough of.
Salads are the best way to make sure you eat the rainbow—each color offers unique nutrients, and aiming for around 30 different vegetables and fruits per week is one of the best strategies for optimal gut health. Here’s an insider tip: the colors are actually codes for the various health benefits—but I’ll explain more about that in another post if you’re curious.
During flu season, I want to give the spotlight to red bell peppers. They’re one of the best sources of vitamin C, even higher than citrus! They boost your immune system, support glowing skin, and help your body absorb the iron from lentils.”
Paired with hydrating cucumbers and tomatoes, creamy avocado for healthy fats, and a zesty tahini-lime dressing, this salad becomes a vibrant, immune-supporting meal that’s perfect for a nourishing lunch or easy meal prep.
Ingredients (2–3 servings)
For the crispy lentils:
- 1 cup red lentils (dry)
- 1 tsp chili flakes
- 1 tsp soy sauce
- 1 tsp chili oil
- Salt, to taste
For the salad:
- ½ cucumber, diced
- 1 red bell pepper, diced
- 1 carrot, shredded or julienned
- 1–2 tomatoes, chopped
- 1 avocado, cubed
- 2 spring onions, sliced
For the dressing:
- 2 tbsp tahini
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil (or sesame oil for nuttier flavor)
- Juice of 1 lime
- 1 tsp agave syrup (or honey, if not vegan)
- Water, to thin if needed
Instructions
- Cook and air-fry the lentils:
- Rinse the red lentils and cook them in boiling water for 7–8 minutes until just tender (not mushy). Drain well and pat dry.
- Toss the lentils with chili flakes, soy sauce, chili oil, and a pinch of salt.
- Spread them in a single layer in the air fryer basket. Air-fry at 180°C (350°F) for 10–12 minutes, shaking halfway, until golden and crispy.
- Prepare the dressing:
- In a small bowl, whisk together tahini, soy sauce, balsamic vinegar, oil, lime juice, and agave syrup. Add a splash of water if it’s too thick, adjusting to your desired consistency.
- Assemble the salad:
- In a large bowl, combine cucumber, bell pepper, carrot, tomatoes, avocado, and spring onion.
- Add the crispy lentils just before serving to keep their crunch.
- Drizzle with the tahini-lime dressing and toss gently.
- Dig in and enjoy!
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