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Greek Lentil Salad

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Description

This simple lentil salad is loaded with Greek flavors and health benefits. You can prepare all of the ingredients while the lentils cook. This salad makes great leftovers—just store the spinach separately from the rest so it doesn’t completely wilt. Recipe yields 4 mid-sized servings.

Ingredient:

  • Salad
  • 1 cup black beluga lentils (dry/uncooked)
  • 3 cups water
  • 3 lightly packed cups of chopped baby spinach
  • ½ medium red onion, chopped
  • ⅓ cup oil-packed sun-dried tomatoes, rinsed
  • ⅓ cup pitted and quartered Kalamata olives
  • ⅓ cup chopped fresh basil or flat-leaf parsley
  • Optional garnish: crumbled feta cheese
  • Greek dressing
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon tahini
  • 2 garlic cloves, pressed or minced
  • ½ teaspoon dried oregano
  • Scant ½ teaspoon fine-grain sea salt (if using regular table salt, start with ¼ teaspoon and add more to taste)
  • Freshly ground black pepper, to taste