Loaded Lentil Salad (Greek-Style)

feta cheese

🥗Healthier: tofu feta

💰Cheaper: cottage cheese

Tofu feta is lower in calories and dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive than olive oil.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Black olives are generally less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas provide creaminess at a lower cost.

Add 2 cups of dried lentils and 2 bay leaves to a saucepan with water.

Add 1.5 to 2 teaspoons of salt to the pot and bring to a boil.

Once boiling, reduce heat to low and cook lentils for 12 minutes until tender but not falling apart.

Drain lentils through a colander and let them cool to room temperature.

Peel and chop the English cucumber into small pieces.

Thinly slice 6-7 scallions down to the white parts.

Finely chop a small bunch of mint and a big handful of parsley.

Cut grape tomatoes in half or into three pieces depending on size.

In a bowl, combine the chopped cucumbers, tomatoes, and scallions, leaving the herbs aside.

In a separate bowl, whisk together 1/4 cup of fresh lemon juice, 1/3 cup of olive oil, 2 grated garlic cloves, and 1 teaspoon of dried oregano.

Pour the dressing over the cooled lentils and season with salt and a splash of red wine vinegar.

Toss the lentils with the dressing and let them cool to room temperature.

Once cooled, add the chopped cucumbers, scallions, and all the herbs to the lentils and toss together.

Taste the salad and add more salt if needed.

Transfer the salad to a serving platter and garnish with feta cheese and kalamata olives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens