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Greek Lentil Salad Recipe

Greek Lentil Salad Recipe

Salads

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Occasion

Mediterranean Diet

Nutrition

500 calories or less

Cook Time

45 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Salad:

1 cup lentils, black beluga; dry/uncooked
3 cups water
3 cups spinach baby; chopped, lightly packed
1/2 medium onion red; chopped
1/3 cup sun dried tomatoes oil-packed, rinsed
1/3 cup olives kalamata; pitted and quartered
1/3 cup basil fresh; chopped (or flat-leaf parsley)
feta cheese crumbled; optional garnish – omit to make recipe vegan

Greek Dressing:

1/4 cup olive oil
2 tbsps red wine vinegar
1 tbsp tahini
2 cloves garlic pressed or minced
1/2 tsp oregano dried
1/2 tsp salt fine-grain sea (if using regular table salt, start with ¼ tsp and add more to taste)
pepper to taste

Instructions

To cook the lentils: First, pick through the lentils and remove any debris (like tiny rocks). Pour the lentils into a fine-mesh colander and rinse under running water, then dump the lentils into a medium saucepan. Add the water and bring the mixture to a boil over medium-high heat.
Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender, about 25 to 35 minutes. Then, drain the lentils and return them to the pot to cool for about 5 minutes.
Meanwhile, in a medium serving bowl, combine the spinach, red onion, sun-dried tomatoes, olives and basil. Set aside.
To prepare the dressing, combine all of the ingredients and whisk until thoroughly blended.
Once the lentils have cooled for about 5 minutes, add them to the serving bowl. Pour all of the dressing over the salad and toss until blended. Taste, and add more salt and pepper if necessary. Serve in individual bowls with a sprinkle of feta cheese on top, if desired.