Why it belongs in a longevity kitchen
This is exactly the sort of lunch that earns repeat use, lentils for staying power, crunchy vegetables so it still tastes alive by midday, and a tahini dressing that makes the whole thing feel like lunch rather than a compliance task.
Nutrition principles in this recipe
- Lentils bring fibre and plant protein in a form that actually holds up in a packed lunch
- Tahini and seeds add fat, texture and more satiety than a bare vinegar dressing usually can
- Raw vegetables and herbs keep the jar crisp enough that meal prep does not turn into sadness
Ingredients
- 1 x 400g tin green or brown lentils, drained and rinsed
- 1 small cucumber, finely chopped
- 2 carrots, ribboned or grated
- 2 cups shredded red cabbage
- 2 spring onions, finely sliced
- A large handful of parsley or mint, chopped
- 2 tbsp pumpkin seeds or toasted sunflower seeds
- 3 tbsp tahini
- 1 lemon
- 1 tsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 2 to 3 tbsp water
- Sea salt and black pepper
Method
- Whisk the tahini, lemon juice, Dijon, olive oil, water, salt and pepper into a dressing that is loose enough to coat the lentils rather than sit in clumps.
- Mix the lentils with half the dressing, half the herbs and half the spring onions so the base already tastes finished.
- Layer the dressed lentils into two jars, then add the cabbage, cucumber and carrots so the crunch stays sharp.
- Finish with the remaining herbs, spring onions and seeds, then spoon over the rest of the dressing when you are ready to eat.