Greek Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of cooked lentils with fresh spinach, sun-dried tomatoes, olives, and feta cheese in a lemon-tahini vinaigrette. Protein-rich and excellent as a make-ahead meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup black beluga lentils (dry/uncooked)
- 3 cups water
- 3 lightly packed cups of chopped baby spinach
- ½ medium red onion, chopped
- ⅓ cup oil-packed sun-dried tomatoes, rinsed
- ⅓ cup pitted and quartered Kalamata olives
- ⅓ cup chopped fresh basil or flat-leaf parsley
- Optional garnish: crumbled feta cheese
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon tahini
- 2 garlic cloves, pressed or minced
- ½ teaspoon dried oregano
- Scant ½ teaspoon fine-grain sea salt (if using regular table salt, start with ¼ teaspoon and add more to taste)
- Freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 684mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1146mg
- Calcium
- 165mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 684MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.