Red Lentil "Tuna" Salad
A creamy, tangy, and protein-packed plant-based twist on the classic tuna salad. Made with red lentils, capers, and fresh dill, this easy vegan salad is perfect in wraps, sandwiches, or on its own.
Ingredients
- 1 cup red lentils
- 1 ½ cup water
Sauce
- 2 tbsp tahini
- 1 tsp dijon mustard
- 2 tbsp olive oil
- juice of ½ lemon
- ¼ tsp salt adjust to taste
- ½ tsp paprika powder
- ½ tsp garlic powder
- 1 tbsp chopped capers
- 1 tbsp chopped pickled jelapeno
- ½ small red onion finelly chopped
- ¼ cup fresh dill chopped
For serving
- wraps
- lettuce leaves
- sliced cucumber
Instructions
- Start by cooking the lentils. Rinse lentils. In a saucepan, combine with 1½ cups water. Bring to a boil, reduce heat, and simmer for 10–12 minutes until soft and water is absorbed. Let it cool slightly.
- In a mixing bowl, whisk together tahini, Dijon mustard, lemon juice, olive oil, salt, paprika, and garlic powder until smooth.
- Add the cooked lentils to the bowl and mix well. Stir in capers, red onion, and dill until fully combined.
- Spoon lentil salad into wraps with lettuce leaves. Add cucumber slices for crunch. Roll or fold and serve.