Greek Lentil Salad

The method's theirs. Go give them the click.

Ingredients

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
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

As published by Cookie and Kate.

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