Lentil Greek Salad with Dill Sauce
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 mins
Rating
4.9 out of 5 stars
(55)
Ingredients
4-6 salads
- 1 cup uncooked lentils
- 1 pint of cherry tomatoes, halved
- 1 cucumber, diced
- Two 3-ounce cans of tuna, drained and flaked (optional)
- Pepperoncini or kalamata olives (optional)
- 1 cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon vinegar or lemon juice
- 1/2 teaspoon garlic powder
- 1 generous pinch of fresh or freeze-dried dill
- 1 teaspoon salt
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Preparation
Step 1
Cook your lentils.
Step 2
Segment ingredients in meal prep containers.
Step 3
Mix the yogurt ingredients in a separate bowl.
Step 4
Store everything in the fridge.
Step 5
When you’re ready to eat, mix each salad and drizzle with olive oil, lemon juice, and a pinch of salt. Top with a dollop of the dill yogurt.
Step 6
Save recipe for the next time?
Chef's notes
Lentils:
I used black lentils and I cooked mine in the Instant Pot – 3 cups water, 1 cup lentils, pinch of salt, 3 minutes high pressure, quick release, and drain.
Protein:
So many options! Chicken, shrimp, salmon… use whatever you’ve got.
Extra Add-ins:
Feta, dill, red onion, sun dried tomatoes, SKY IS THE LIMIT.
