Name: Lentil Greek Salad with Dill Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Greek Lentil Salad:; 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); Dill Yogurt:; 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

Steps

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Nutrition Facts

Calories

308kcal

15%
Fat

5g

7%
Saturated Fat

1g

5%
Carbohydrates

45g

15%
Fiber

13g

52%
Sugar

7g

14%
Protein

22g

44%
Cholesterol

2mg

0%
Sodium

489mg

20%

Percent Daily Values are based on a 2,000 calorie diet.

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.

Lentil Greek Salad with Dill Sauce

Ingredients

Greek Lentil Salad

Dill Yogurt

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts