Oh my gosh, I haven’t been this excited about a salad in a long time. Greek Lentil Salad does take a little work, but it is SO worth it. I love the flavor and texture and, of course, how healthy it is. If you’ve been following me, you know that I have been on the hunt for meatless meals that both taste great and are satisfying. This salad fits that bill perfectly. I can actually eat a large serving of this salad at work and stay satisfied for my ten to twelve-hour shift. That’s a win in my book!
If you don’t want to make a meal out of this Greek Lentil Salad, it would make an excellent side dish. Or, even a winning potluck dish for those summer barbeques. However you decide to use it, just give it a try. You definitely won’t be disappointed.
First, prepare the lentils. You’ll need two cups of dry lentils rinsed well. Add those and six cups of water to a sauce pan. Bring the water to a boil, then turn the heat to simmer and cover, stirring occasionaly for about ten minutes. Drain the lentils, and rinse with cold water.
While the lentils are cooking, chop the tomatoes, cucumbers, spinach, basil, and olives. Add all the vegetables, lentils, and feta cheese to a large bowl.
To make the dressing, add lemon juice, red wine vinegar, avocado oil (or oil of choice), minced garlic, salt and pepper, oregano, parsley, honey, and dijon mustard to a mason jar. Cover and shake vigorously until all the ingredients are completely combined.
Pour the dressing over the salad, and mix all the ingredients well. Chill until ready to serve. Greek Lentil Salad does refrigerate well overnight if you want to serve it the next day, but if you plan on serving it over the course of a few days, don’t dress it until you are ready to eat it. The greens will wilt a bit by the third day in the fridge if they are tossed in the dressing.
I took this for lunch to work multiple days last week and even shared some with my coworkers. It got two thumbs up. As always, if you try it, let me know what you think.
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For the Salad
- 2 cups dry lentils
- 2 cups grape tomatoes, halved
- 1 cup English cucumbers, chopped
- 3 cups fresh spinach, stems removed and rough chopped
- 2 cups fresh basil, chopped
- 12 ounces pitted Kalamata olives
- 6 ounces feta cheese
For the Dressing:
- 1 medium lemon, juiced and zested
- 1/2 cup avocado oil, or oil of choice
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon black pepper
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- First, prepare the lentils. Rinse the lentils under cold water in a mesh colander until the water runs clear. Add the lentils and six cups of water to a sauce pan. Bring the water to a boil, then turn the heat to simmer and cover, stirring occasionaly for about ten minutes. Drain the lentils, and rinse with cold water.
- While the lentils are cooking, prepare the vegetables and olives. Slice the grape tomatoes and pitted olived in half. Slice the English cucumber in quarters lengthwise, then chop into 1/4 inch pieces. Remove the stems from the spinach, then rough chop. Remove the basil leaves from the stem, roll into a bunch, them slice into 1/4 inch ribbons.
- Place the vegetables, olives, lentils, and feta cheese in a large bowl.
- To prepare the dressing, place all the ingredients in a mason jar. Cover and shake vigorously until all the ingredients are completely combined.
- Pour the dressing over the salad, and mix all the ingredients well. Chill until ready to serve.
- Greek Lentil Salad does refrigerate well overnight if you want to serve it the next day, but if you plan on serving it over the course of a few days as part of your weekly meal prepping, don't dress it until you are ready to eat it.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 945Total Fat 60gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 45gCholesterol 38mgSodium 1191mgCarbohydrates 75gFiber 15gSugar 8gProtein 33g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.