2 15oz cans lentils, drained, rinsed, and shaken dry (or 3 cups cooked green or black lentils from 1 1/2 cups dry lentils)
1 1/2 pounds Red Dog Farm tomatoes, cut into bite-size pieces
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
Salt
1/4 cup stirred tahini
1 tablespoon chili crisp, harissa or another chili paste
1 1/2 loosley packed cups Red Dog Farm basil leaves, torn
Toasted sesame seeds, for serving

In a large bowl, combine the lentils, tomatoes, oil, lemon juice and a big pinch of salt. Stir to combine. In a liquid measuring cup or small bowl, stir together the tahini and chili crisp. Add cold water until pourable, then taste and add more chile crisp and salt to your taste. Stir the basil gently into the salad. Serve the salad drizzled with the tahini sauce and sprinkled with sesame seeds. Season to taste with salt.