Dilly Lentil Lunch
Serving Size
1.5 cups
Prep Time
10 minutes
Total Time
10 minutes
Notes
My favorite lentil lunch recipe! Low in calories, high in nutrition, budget friendly, great source of plant protein. Simple, easy & delicious.
Ingredients
- Ingredients for Salad
- 2 cups of canned lentils
- 1 cup grape tomatoes, cut in halves or quarters
- 1 cup cubed cucumber
- 4 green onion
- ¼ cup pitted Kalamata olives, sliced into halves or thirds
- 2 tbsp fresh chopped dill
- ¼ cup feta cheese crumbles (leave out the cheese to make this vegan)
- Ingredients for Dressing
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Drain and rinse lentils from the can and place in large mixing bowl.
- Prepare the rest of the ingredients and add to lentils.
- Whisk the dressing ingredients together until emulsified.
- Add the dressing to the chopped veggies and herbs. Gently fold it all together.
- Sprinkle in the feta cheese if using. Taste and adjust salt if needed.
