This simple lentil salad is loaded with Greek flavors and health benefits. It’s very easy to make and leftovers pack well for lunch!
Salad:
1 cup black beluga lentils (dry/uncooked)
3 cups water
3 cups of baby spinach, chopped
1/2 medium red onion, chopped
1/3 cup oil-packed sun-dried tomatoes, rinsed
1/3 cup Kalamata olives, pitted and quartered
1/3 cup basil or flat-leaf parsley, chopped
Optional garnish: crumbled feta cheese, omit to make the recipe vegan
Greek Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon tahini
2 garlic cloves, pressed or minced
1/2 teaspoon dried oregano
Salt and black pepper to taste
Recipe and photo courtesy of American Pulse Association
Great salad and very filling. I tried it with the flat leaf parsley which was very good. I can’t wait to try it with the basil next time.
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