15 Minute Meal Prep: Lentil Greek Salad with Dill Sauce


Hello and welcome and please just know upfront that I am very, very into this lentil-y Greek salad.

Who knew that lentils (black, because pretty), tomatoes, cucumbers, fresh dill, pepperoncini, kalamatas, and a big dollop of the world’s fastest dill yogurt sauce on top could make a person’s life so joyful. Like, calling from the rooftops joyful. HEY YOU! LOOK AT ME! I’M IN LOVE WITH A MEAL PREP GREEK SALAD!

Lentil Greek Salad in a bowl.

And now I’m going to draw the line in the sand.

You can add tuna to this.

Let’s break this down. I don’t normally like canned tuna, and currently I think there are literally zero recipes on Pinch of Yum that use canned tuna. But here I am opening cans of tuna like it’s my job, because surprise: tuna fits into this salad like a dream.

Tuna thoughts:

  • If you don’t like tuna, that’s okay. Skip it.
  • If you do like tuna, look for a brand that uses responsibly sourced and high quality tuna. I like Wild Planet brand. (They also make canned salmon should you find yourself in need of some salmon burgers later.)
  • If you do like tuna, not to brag, but you’re getting some really awesome nutrition with extra Omega 3 oils and a nice punch of protein. Well done.
Ingredients for Lentil Greek Salad.

But tuna isn’t really the star here. It’s the veg.

Lentils, tomatoes, and cucumbers set up the crunchy, filling, clean-eating base, and then the kalamatas and pepperoncinis and dill yogurt sauce come in and make it a party. Feta on top? I’m not mad.

Lentil Greek Salad in meal prep containers.

Lentil Greek Salad with Dill Sauce


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

Description

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


Ingredients

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.

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

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