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Ingredients
  • Salad
  • 1 cup black beluga lentils (dry/uncooked)
  • 3 cups water
  • 3 lightly packed cups of chopped baby spinach
  • ½ medium red onion, chopped
  • ⅓ cup oil-packed sun-dried tomatoes, rinsed
  • ⅓ cup pitted and quartered Kalamata olives
  • ⅓ cup chopped fresh basil or flat-leaf parsley
  • Optional garnish: crumbled feta cheese
  •  
  • Greek dressing
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon tahini
  • 2 garlic cloves, pressed or minced
  • ½ teaspoon dried oregano
  • Scant ½ teaspoon fine-grain sea salt (if using regular table salt, start with ¼ teaspoon and add more to taste)
  • Freshly ground black pepper, to taste
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