Lentil Greek Salad

This Lentil Greek Salad combines the hearty protein of lentils with fresh vegetables and a tangy dressing, creating a refreshing and nutritious dish. Perfect for a light lunch or dinner, it's packed with flavor and vegan-friendly ingredients.

Ingredients

• Green or brown lentils - 100 grams
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1/2 small, finely chopped
• Bell pepper (any color) - 1 small, diced
• Black olives - 50 grams, sliced
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 3 tablespoons
• Red wine vinegar - 1 tablespoon
• 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. Drain and set aside to cool.
2. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, sliced black olives, and chopped parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing.
4. Add the cooled lentils to the vegetable mixture and pour the dressing over the salad. Toss gently to combine all ingredients well.
5. Taste and adjust seasoning if necessary, then serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

• Calories: 300
• Protein: 12 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber, promoting digestive health.
• Rich in antioxidants and vitamins from fresh vegetables.

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