Name: Roasted Lentil Greek Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 cans (30 ounces) lentils, drained and rinsed; 2 tablespoons olive oil; 1 tablespoon lemon juice; ½ cup cucumber, chopped; ⅓ cup red onion, diced; ¼ cup kalamata olives, sliced; 1 tablespoon fresh mint, diced; 4 large dates, chopped (about 1/3 cup); ½ teaspoon dried dill; 1 teaspoon dried basil; 1 teaspoon dried oregano; ½ teaspoon dried parsley; ¼ teaspoon dried rosemary; ¼ teaspoon dried thyme; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ⅛ teaspoon ground cinnamon; ½ teaspoon salt; ¼ teaspoon ground pepper; 1 tablespoon olive oil; ½ teaspoon red wine vinegar; 1 teaspoon lemon juice; ¼ teaspoon Dijon mustard; ¼ teaspoon maple syrup

Description

This flavorful and easy Roasted Lentil Greek Salad is a perfect protein-packed light lunch or is a great side dish at your next picnic. Canned lentils are tossed with Greek herbs and spices then roasted in the oven until crispy. Combine with cucumber, red onion, Kalamata olives, fresh mint, dates, and a simple dressing for the most flavorful plant-based, gluten-free Greek-inspired lentil salad!

Ingredients

Units Scale

Salad Ingredients

2 cans (30 ounces) lentils, drained and rinsed
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 cup cucumber, chopped
1/3 cup red onion, diced
1/4 cup kalamata olives, sliced
1 tablespoon fresh mint, diced
4 large dates, chopped (about 1/3 cup)

Greek Spice Mix

1/2 teaspoon dried dill
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground pepper

Dressing

1 tablespoon olive oil
1/2 teaspoon red wine vinegar
1 teaspoon lemon juice
1/4 teaspoon Dijon mustard
1/4 teaspoon maple syrup

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Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Drain and rinse the lentils and place them in a large bowl. Add 2 tablespoons of olive oil and 1 tablespoon of lemon juice to the bowl.

Add all of the Greek spices to a small bowl and stir to combine, then add to the bowl with the lentils. Toss the lentils to coat evenly in the greek spice mix. Roast the lentils in the oven for 15 minutes, toss and then roast an additional 3-5 minutes, until they are crispy.

Meanwhile, chop the cucumber, red onion, mint, and dates. In a small bowl whisk together the dressing ingredients.

When the lentils are done roasting, place them in a serving bowl along with the cucumber, onion, kalamata olives, mint, dates, and dressing. Toss to combine, add salt to taste and serve right away.

Notes

*You may cook your own lentils instead of using canned lentils, just make sure to factor in extra time to cook the lentils.

Prep Time: 10 minutes
Additional Time: 0 hours
Cook Time: 20 minutes
Category: Salads
Cuisine: Greek