Description
Enjoy a refreshing and nutritious Lentil Greek Salad with a flavorful dill sauce. This vegetarian dish is packed with protein and Mediterranean flavors, making it a perfect meal for any occasion.
Ingredients
Scale
Lentil Salad:
- 1 cup dry green or brown lentils, rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon black pepper
Dill Sauce:
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook Lentils: In a medium saucepan, combine lentils, water, and salt. Simmer for 15-20 minutes until tender. Drain and let cool.
- Prepare Salad: In a large bowl, mix lentils with tomatoes, cucumber, red onion, olives, feta, parsley, olive oil, vinegar, and pepper.
- Make Dill Sauce: In a small bowl, whisk together yogurt, dill, lemon juice, zest, garlic, salt, and pepper.
- Serve: Drizzle the salad with dill sauce before serving.
Notes
- This salad can be refrigerated for up to 3 days.
- For a vegan option, use plant-based yogurt and skip the feta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 20mg
