Greek Lentil Salad

This Greek Lentil Salad combines earthy lentils with vibrant vegetables and a zesty lemon dressing, creating a refreshing and nutritious dish. Perfect for a light lunch, it captures the essence of Greek flavors while being completely dairy-free.

Ingredients

• Green or brown lentils - 100 grams
• Cucumber - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Red onion - 1 small, finely chopped
• Bell pepper (any color) - 1 medium, diced
• Kalamata olives - 50 grams, pitted and sliced
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 3 tablespoons
• Fresh lemon juice - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the lentils under cold water and place them in a pot with 300 ml of water. Bring to a boil, then reduce heat to low and simmer for about 20 minutes, or until tender but not mushy.
2. While the lentils are cooking, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and dice the bell pepper.
3. In a large bowl, combine the cooked lentils (drained and cooled), cucumber, cherry tomatoes, red onion, bell pepper, and Kalamata olives.
4. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
5. Pour the dressing over the salad and gently toss to combine. Add the fresh parsley and mix again.
6. Serve the salad chilled or at room temperature, garnished with extra parsley if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 42 g
• Fiber: 14 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein, promoting muscle health and satiety.
• Rich in dietary fiber, aiding in digestion and maintaining healthy blood sugar levels.

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