Lentil Greek Salad with Dill Sauce

Name: Salad Yunani Lentil dengan Saus Dill
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 cup uncooked lentils; 1 pint of cherry tomatoes, halved; 1 cucumber, diced; two 3-ounce cans of tuna, drained and flaked (optional); pepperoncini or kalamata olives (optional); 1 cup Greek yogurt; 1 tablespoon olive oil; 1 tablespoon vinegar or lemon juice; 1/2 teaspoon garlic powder; 1 g enerous pinch of fresh or freeze-dried dill; 1 teaspoon salt

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

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

1 cup uncooked lentils
1 pint of cherry tomatoes, halved
1 cucumber, diced
two 3-ounce cans of tuna, drained and flaked (optional)
pepperoncini or kalamata olives (optional)
1 cup Greek yogurt
1 tablespoon olive oil
1 tablespoon vinegar or lemon juice
1/2 teaspoon garlic powder
1 g enerous pinch of fresh or freeze-dried dill
1 teaspoon salt

Steps

Cook your lentils.
Segment ingredients in meal prep containers.
Mix the yogurt ingredients in a separate bowl.
Store everything in the fridge.
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.