Monday, May 27, 2024

Recipe - Greek Lentil Salad

Over the past couple of months, I have been pretty good at bringing my lunch to work.  Not only do I save money and time during my work day by already having something to eat with me, I'm also able to bring healthier meals. Last December I shared two recipes for an easy lunch - a Mexican bean salad and a spin on Mujadara - and this recipe is in the same vein as those two.  It basically involves opening a can, very minimal food prep, and something that is easy to transport and lasts for a couple of days in your fridge. This one I'm calling Greek Lentil Salad.

1 (540 ml) can lentils, rinsed and drained
3/4 cup cherry tomatoes, cut in half
3/4 cup cucumber, diced
1/2 cup crumbled feta
6-8 black olives, pitted and quartered
1 tbsp Za'atar spice (or just oregano)
Juice from 1/2 lemon (or equivalent from a bottle)
2 tbsp olive oil
salt & pepper to taste

Combine all ingredients in a bowl.  You may wish to adjust the flavour by adding more lemon juice or olive oil.  If you like more or less of the vegetables, feta, or olives, just do whatever works for you.  To tell you the truth, I don't even really measure anything, I just throw a bunch of things in, but the measurements provided above will get you started.  The fibre and protein in this meal keep you full so this should last for 3-4 meals.

It's even better on the second day. 

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