Greek Lentil Salad
Ingredients
The salad
-
1
cup
black beluga lentils (dry/uncooked)
-
3
cups
water
-
3
cups
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
crumbled feta cheese
The dressing
-
¼
cup
olive oil
-
2
tablespoons
red wine vinegar
-
1
tablespoon
tahini
-
2
cloves
garlic, pressed or minced
-
½
teaspoon
dried oregano
-
scant ½
teaspoon
fine-grain sea salt
-
to taste
freshly ground black pepper
Instructions
- 1. Pick through the lentils to remove any debris and rinse them under running water.
- 2. Combine lentils and water in a saucepan and bring to a boil over medium-high heat.
- 3. Reduce heat to a gentle simmer and cook lentils until tender, about 25 to 35 minutes, then drain and cool for 5 minutes.
- 4. In a serving bowl, combine spinach, red onion, sun-dried tomatoes, olives, and basil.
- 5. Prepare the dressing by whisking together all dressing ingredients until blended.
- 6. Add cooled lentils to the salad bowl, pour dressing over, and toss to combine.
- 7. Serve in bowls, optionally topped with crumbled feta cheese.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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