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Lentil Greek Salad with Dill Sauce


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4-6 salads 1x

Description

Meal Prep Lentil Greek Salad! Lentils, tomatoes, cucumbers, pepperoncini, kalamatas, and a big dollop of homemade fresh dill yogurt sauce. YUM.


Ingredients

Scale

Greek Lentil Salad:

  • 1 cup uncooked lentils
  • 1 pint of cherry tomatoes, halved
  • 1 cucumber, diced
  • 2 3-ounce can 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

Instructions

  1. Cook your lentils.
  2. Segment ingredients in meal prep containers.
  3. Mix the yogurt ingredients in a separate bowl.
  4. Store everything in the fridge.
  5. When you’re ready to eat, mix each salad and drizzle with olive oil, lemon juice, and a pinch of salt. Top with a dollop of the dill yogurt. YUM YUM YUM.

Equipment

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.

  • Category: Salad
  • Method: Chop
  • Cuisine: Mediterranean

Keywords: lentil greek salad, meal prep salad, dill sauce