Greek Lentil Salad

Name: Greek Lentil Salad
Yield: 4 servings
Ingredients: Black Lentils; Chopped Baby Spinach; Red Onion; Sun Dried Tomatoes In Oil; Chopped Kalamata Olives; Chopped Basil; Chopped Flat Leaf Parsley; Crumbled Feta Cheese; Olive Oil; Red Wine Vinegar; Tahini; Garlic Clove; Dried Oregano; Fine Sea Salt; Salt; Freshly Ground Black Pepper

Cookie and Kate

Serves: 4 Save

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