Description
This Lentil Greek Salad with Dill Sauce is a fresh and flavorful dish that combines protein-packed lentils with vibrant vegetables and a tangy yogurt sauce. Perfect for a light and nutritious meal!
Ingredients
For the Salad:
- 1 cup uncooked lentils (green, brown, or black)
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives or pepperoncini, sliced
- Optional: 2 (3 oz) cans tuna, drained and flaked
- Optional: 1/2 cup crumbled feta cheese
- Fresh parsley or dill, for garnish (optional)
For the Dill Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice or red wine vinegar
- 1/2 teaspoon garlic powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon fresh dill (or 1 teaspoon dried)
Instructions
- Cook the lentils: Rinse lentils under cool water. In a saucepan, add lentils and cover with water. Bring to a boil, then reduce heat and simmer for 15–20 minutes until tender. Drain and let cool.
- Make the sauce: In a small bowl, whisk together Greek yogurt, olive oil, lemon juice or vinegar, garlic powder, salt, and dill until smooth. Chill until ready to use.
- Assemble the salad: In a large bowl, combine cooked lentils, cherry tomatoes, cucumber, olives, and tuna or feta if using.
- Serve: Spoon the salad onto plates or bowls and top with a generous dollop of the dill yogurt sauce. Garnish with fresh herbs if desired.
Notes
- Store ingredients separately for meal prep; combine with dressing just before serving.
- Vegan option: Omit tuna and use a dairy-free yogurt alternative.
- Delicious served cold or at room temperature.
