Greek Lentil Salad
Greek lentil salad features crisp vegetables, marinated olives, fresh mint and tangy feta all tossed in a delicious tahini dressing.
Pick through and clean any debris from lentils. Place in a sieve and run under cold water to rinse. Place in a saucepan with water and bay leaf. Bring to a boil and turn heat to simmer. Cook 25 minutes uncovered.
Pour the cooked lentils into a sieve in the sink and discard bay leaf. Run cold water over to cool and let drain into saucepan.
In a large bowl whisk the dressing ingredients together. Shake off any excess water from lentils and add to bowl, tossing to coat. Add the olives, tomatoes, bell peppers, onion, cucumber, mint and feta cheese.
Gently toss to mix thoroughly and season to taste if needed. Chill 30 minutes if desired.
Calories: 420kcal | Carbohydrates: 39g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 967mg | Potassium: 754mg | Fiber: 17g | Sugar: 5g | Vitamin A: 1879IU | Vitamin C: 68mg | Calcium: 212mg | Iron: 5mg