Here’s a laid-back, everyday language version of your Greek Lentil Salad recipe:
Let’s make a tasty Lentil Greek Salad! You’ll need lentils, tomatoes, cucumbers, pepperoncini, kalamata olives, and a dollop of homemade fresh dill yogurt sauce. Sounds delicious, right?
First, gather your ingredients. For the Greek Lentil Salad, you’ll need:
- 1 cup uncooked lentils
- 1 pint of cherry tomatoes, halved
- 1 cucumber, diced
- Optional: two 3-ounce cans of tuna, drained and flaked
- Optional: pepperoncini or kalamata olives
For the Dill Yogurt, you’ll need:
- 1 cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon vinegar or lemon juice
- 1/2 teaspoon garlic powder
- A generous pinch of fresh or freeze-dried dill
- 1 teaspoon salt
Now, let’s get cooking!
- Start by cooking your lentils.
- While they’re cooking, divide your other ingredients into meal prep containers.
- In a separate bowl, mix together all the ingredients for the dill yogurt.
- Once everything is prepared, store it all in the fridge.
- When you’re ready to eat, mix up each salad and drizzle with olive oil, lemon juice, and a pinch of salt. Top it off with a dollop of the dill yogurt. Yum!
A few extra tips:
- I used black lentils and cooked mine in the Instant Pot with 3 cups water, a pinch of salt, for 3 minutes on high pressure. Then, I did a quick release and drained them.
- You can add any protein you like! Chicken, shrimp, salmon… use whatever you’ve got.
- Feel free to add in extras like feta, dill, red onion, sun-dried tomatoes… the sky’s the limit!
Enjoy your meal prep Lentil Greek Salad!
