Greek Lentil Salad
Bold, zesty flavors of the Mediterranean combine with fiber and protein-packed lentils for a healthy and crazy delicious Greek lentil salad.
Servings: 8
Calories: 145kcal
Cost: $6.78 recipe/ $0.85 serving
Ingredients
- 1 cup black beluga lentils
- 3 cups water
- 1 English cucumber diced
- 1 bell pepper diced
- 1 cup diced fresh tomatoes (cherry, grape, or roma)
- ½ red onion diced
- ¼ cup feta cheese
- ¼ cup kalamata olives
- ¼ cup chopped parsley
Greek Dressing:
- 2 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- juice of half a lemon
- 1 teaspoon dried oregano
- ½ teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse lentils in a fine mesh sieve. Combine lentils and water in a medium pot and bring to boil over medium-high heat. Reduce heat to medium-low. The lentils should gently simmer until tender (stirring occasionally), approximately 30-35 minutes. Drain lentils and let cool at least 10 minutes.
- While the lentils are cooking, dice all the vegetables, then combine with the cooled lentils.
- Whisk together dressing ingredients in a small bowl until thoroughly combined.
- Drizzle dressing over the lentils and vegetables and toss to combine.
- Transfer to individual bowls or a serving platter. If desired, you can optionally garnish with a sprinkle of additional parsley and feta cheese.
Nutrition
Calories: 145kcal | Carbohydrates: 17g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 277mg | Potassium: 151mg | Fiber: 6g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 28mg | Calcium: 59mg | Iron: 2mg