Rinse the lentils. In a pot, add lentils, and cover with water (about 5 cups). Bring to a boil, and reduce the heat to medium. Cook for about 20-25 minutes or until lentils are tender. Drain and let cool slightly.
2 cups uncooked brown lentils
In a large bowl, add the cooked lentils, chopped veggies, and parsley. Mix to combine.
1 red bell pepper, chopped, 1 orange bell pepper, chopped, 1 green bell pepper, chopped, 1/2 red onion, chopped, 1 English cucumber, chopped, 2 medium tomatoes, chopped, 1/2 cup parsley
Add all ingredients (oil, garlic, tahini, white vinegar, lemon juice, cumin, salt, pepper) to a mason jar or dressing jar. Mix until smooth. Pour over salad, toss to combine.
1/3 cup olive oil, 1 clove grated garlic, 1/4 cup tahini, 2 Tablespoons white vinegar, Juice of 1 lemon, 1 teaspoon ground cumin, 1 1/2 teaspoon salt, 1 teaspoon ground black pepper
Serve immediately, and enjoy!
Store in an airtight container in the fridge for up to 4 days.