Unlike a bowl of iceberg lettuce, this savory side satisfies.
Gluten free, dairy free, vegan, vegetarian.
Prep time: 20 minutes
Cook time: 25 minutes
1 cup black beluga lentils, dry/uncooked
3 cups water
½ cup red onion, diced
½ cup sun-dried tomatoes, chopped
½ cup sliced Kalamata olives
¼ cup fresh basil, chopped
¼ cup fresh flat-leaf parsley, chopped
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon tahini
2 garlic cloves, minced
½ teaspoon dried oregano
Sea salt and fresh ground pepper to taste
Pick through lentils to remove debris. Rinse lentils, then add to medium saucepan along with water. Bring mixture to a boil over medium-high heat. Reduce heat to simmer and cook until lentils are tender, 25-35 minutes. Lentils should not be mushy. Set aside.
In a medium bowl, combine red onion, sun-dried tomatoes, olives and herbs, and set aside.
To prepare dressing, combine ingredients, then whisk or blend thoroughly.
Combine dressing and ingredients, toss gently. Add salt and pepper to taste. Serve immediately, or refrigerate. Salad can be served warm or cold.
Good Greens, 140 Johnny Mercer Blvd. Suite A, 912.657.5658