Greek Lentil Salad
Flavourful lentils give this dish a bit more substance for a healthy meal-sized Greek salad.
- Pulse
- Lentils
- Prep Time
- 10 minutes
- Makes
- 6 cups (1.5 L)
Nutrition
- Serving Size 2/3 cup (150 mL)
- Calories 112
- Fat 7 g
- Saturated Fat 1.5 g
- Cholesterol 3 mg
- Carbohydrate 9 g
- Fibre 2 g
- Sugars 2 g
- Protein 4 g
- Sodium 199 mg
- Potassium 227 mg
- Folate 61 mcg
- Iron 1.5 mg
Ingredients
- 1 can (19 oz/540 mL) lentils, drained & rinsed (yields 2 cups/500 mL cooked lentils)
- 1/2 cup (125 mL) kalamata olives
- 1/2 cup (125 mL) chopped onion
- 1 1/2 cups (375 mL) halved cherry tomatoes
- 1 cup (250 mL) chopped cucumber
- 1/4 cup (50 mL) crumbled feta cheese
- 1/4 cup (50 mL) fresh chopped parsley or cilantro
- 1/4 cup (50 mL) olive oil
- 1/4 cup (50 mL) lemon juice
- 1 Tbsp (15 mL) dried oregano
Directions
In a large bowl, combine lentils, olives, vegetables and feta cheese.
Whisk together parsley or cilantro, olive oil, lemon juice and oregano to make the dressing. Toss the salad with the dressing to coat.
Serve right away or marinate in fridge for two hours before serving.
Try this
This is a fantastic lunch idea.