Greek Lentil Salad

Ingredients (15)

• 1 cup black beluga lentils (dry/uncooked)
• 3 cups water
• 3 lightly packed cups of chopped baby spinach
• ½ medium red onion, chopped
• 1/3 cup oil-packed sun-dried tomatoes, rinsed
• 1/3 cup pitted and quartered Kalamata olives
• 1/3 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