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Lentil Greek Salad with Dill Sauce

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Lentil Greek Salad with Dill Sauce is a vibrant and refreshing dish that combines protein-packed lentils with crunchy vegetables and a creamy, herbaceous dressing. Perfect for summer picnics or as a quick weeknight meal, this salad is both nutritious and satisfying, bringing a burst of flavor to your table. With its colorful ingredients and easy preparation, it’s sure to impress family and friends alike.

Ingredients

Scale
  • 1 cup green or brown lentils
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ medium red onion, finely diced
  • ½ cup crumbled feta cheese
  • 2 tablespoons fresh dill weed, chopped
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse lentils under cold water. In a saucepan, combine lentils with 3 cups of water. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until tender but not mushy.
  2. While lentils cook, chop the cucumber, halve the cherry tomatoes, and finely dice the red onion.
  3. In a small bowl, whisk together olive oil, lemon juice, dill weed, salt, and pepper.
  4. Once lentils are cooked, drain any excess water and let cool slightly. In a large bowl, mix lentils with cucumber, tomatoes, red onion, and feta cheese.
  5. Pour dressing over the salad mixture and toss gently until well combined.
  6. Serve chilled or at room temperature.

Nutrition

Keywords: For added crunch and flavor variations, consider substituting cucumbers with bell peppers or adding Kalamata olives. For a vegan version, omit feta cheese. Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://recipesbysofia.com/delicious-lentil-greek-salad-with-dill-sauce-recipe/