Does all this sunshine have you thinking salads and frozen yogurt? Use this salad as a main or you can make some extra and take some for lunch.
| Servings |
|
Ingredients
- 2 cups vegetable broth
- 2/3 cup dried green lentils you can use canned
- 1 small cucumber diced (1 small cucumber is about 2 cups)
- 1 cup halved cherry tomatoes
- 1/2 cup halved pitted kalamata olives
- 1 small red onion diced (1 small onion is about 1 cup)
- 2 tbsp fresh minced dill
- 1/4 cup fresh minced parsley
- 1/2 cup crumbled feta cheese (optional leave out to make vegan or dairy free)
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp of fresh lemon juice about 1/2 a lemon
Ingredients
|
|
Instructions
- Instructions In a medium size saucepan, combine the broth and lentils over medium-high heat. Bring to a boil, reduce to low, cover, and simmer until the lentils are tender and the liquid is absorbed. Remove from heat and cool completely. Once lentils are cool, combine with cucumber, tomatoes, olives, onion, dill, parsley, and feta (if using) in a large bowl. Toss to combine. In a small jar with a tight-fitting lid, combine the olive oil, vinegar, oregano, salt, pepper, and lemon juice. Close and shake until well-combined. Pour dressing over the lentil mixture, and toss to coat. Serve immediately, or refrigerate for at least an hour to allow the flavors to meld.
Recipe Notes
Notes
The feta adds a rich, savory taste to the salad, but if you’re dairy-free, you can leave it out and still have a delicious salad.
Share this Recipe
Leave A Comment