Greek Lentil Salad
This refreshing Greek lentil salad uses earthy black lentils combined with crisp cucumbers, juicy tomatoes, red onions, and salty feta in a bright lemon dressing for a high-protein plant-based meal!
Servings: 4
Equipment
- Mixing Bowls
- Medium Pot
Ingredients
- 1½ cups Dried Black Lentils
- 1 Cucumber Chopped into the same size as the cooked lentils
- 1 pint Cherry Tomatoes Chopped into the same size as the cooked lentils
- ½ Red Onion Chopped into the same size as the cooked lentils
- ½ cup Kalamata Olives Pitted and chopped into the same size as the cooked lentils
- ½ cup Pepperoncinis chopped into the same size as the cooked lentils
- 1 cup Plant-Based Feta
- 1 cup Fresh Dill or Parsley Finley chopped
- ¼ cup Olive Oil
- 2 tbsp Lemon Juice About the juice of 1 lemon
- 1 tbsp Agave
- 2 cloves Garlic Minced
- 1 tsp Sea Salt
Instructions
- Cook the black lentils according to the package instructions and set aside.
- Combine all of the ingredients for the salad, the lentils, cucumber, tomatoes, red onion, olives, pepperoncinises feta, and dill in a large bowl.
- Mix the ingredients for the dressing in a small bowl: olive oil, lemon juice, agave, garlic, and salt. Pour over the salad and mix to combine.
- For the best taste, allow the salad to sit in the fridge for at least half an hour to allow flavours to come together.
- Storage Instructions: Store the salad in an airtight container in the refrigerator for up to 5 days. This is one of the rare salads that actually tastes better on days two and three as the lentils marinate in the dressing. If you are using fresh herbs, you may want to stir in an extra handful just before serving to refresh the color and scent