|10 min||0 min||4|
|2 cup||Lentils, canned (or raw, cooked and cooled)|
|1/2 medium||Red onion (diced)|
|2 medium||Tomato (seeded, diced)|
|1/2 cup||Parsley, fresh (chopped, or cilantro)|
|1 avocado(s)||Avocado (cubed)|
|1 pinch||Salt and pepper|
|3 tbsp||Lemon juice (for dressing)|
|1 dash||Lemon peel (zest) (for dressing)|
|4 tbsp||Tahini (for dressing)|
|1/2 tsp||Cumin (for dressing)|
|1 clove(s)||Garlic (crushed, for dressing)|
|1 tbsp||Extra virgin olive oil (for dressing)|
|3 tbsp||Water (as needed, for dressing)|
In a small bowl, whisk together all dressing ingredients, except water. Stir in water a tablespoon at a time, until it reaches the desired consistency.
Gently combine lentils, red onion, tomato and herbs in a bowl and season with salt and pepper.
Spoon lentil salad into radicchio leaves and top with avocado and dressing.