Instructions

1. For the lentils. First, prepare the lentils. Bring 2 1/4 cups of water to a boil in a medium saucepot. Add the lentils along with the dried oregano, thyme, salt and peeled garlic clove. Let the lentils come to a boil, then reduce the heat to a fast simmer. You should see some lentils bubbling around, but the pot should not be boiling. Let the lentils cook, uncovered, for 20–25 minutes or until they’re tender but not mushy.

2. Prepare the salad. While the lentils are cooking, prepare the rest of the salad. In a large bowl, combine the edamame, drained chickpeas, diced red pepper, shredded carrot and green onion. Set aside.

3. The dressing. In a small bowl, whisk together the tahini, miso paste, honey or maple syrup, apple cider vinegar and 2 teaspoons of water. Set aside.

4. Put it all together. When the lentils are finished cooking, take them off the heat and drain them of any leftover liquid, if necessary. Fish out the garlic clove from the pot and use the back of a spoon to mash it into a paste. Add the mashed garlic to the tahini dressing and stir until it’s incorporated. Add the dressing and the lentils to the edamame and chickpea mixture and toss everything until well combined. Taste and add more salt and pepper as needed. Store the salad in an airtight container in the fridge for up to a week.