Salad:
1 cup black beluga lentils (dry/uncooked)
3 cups water
3 cups of baby spinach, chopped
½ medium red onion, chopped
⅓ cup oil-packed sun-dried tomatoes, rinsed
⅓ cup Kalamata olives, pitted and quartered
⅓ cup basil or flat-leaf parsley, chopped
Optional garnish: crumbled feta cheese, omit to make the recipe vegan
Greek Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon tahini
2 garlic cloves, pressed or minced
½ teaspoon dried oregano
Salt and black pepper to taste
Recipe and photo courtesy of American Pulse Association [1]
Links
[1] https://pulses.org/nap/recipe/greek-lentil-salad-recipe/