Greek Lentil Salad

This meal-prep friendly Greek lentil salad is packed with protein and fibre and tastes SO good even days after making it. Prep a large batch for busy weeks ahead.

Prep:

15 mins

Cook:

25 mins

TOtal:

40 mins

servings:

6

Ingredients

1 1/4 cups dry french lentils, picked through and rinsed
1/3 cup pistachios, raw
1/3 cup extra virgin olive oil
2 tbsps lemon juice, plus zest from one lemon
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 to 1/2 tsp Aleppo pepper (to taste)
3/4 to 1 tsp kosher salt (to taste)
2 cups cherry tomatoes, halved
1/4 red onion, sliced thin
1 cup feta cheese, crumbled
2 to 3 tbsps fresh mint

Instructions

Bring a medium sized pot of salted water to a boil. Add the lentils, and reduce to a simmer. Cook for 25 to 30 minutes, until the lentils are cooked through and slightly al dente. Once finished cooking, drain excess water through a sieve and set aside lentils to cool in a large bowl.
While the lentils are cooking, heat a skillet over medium-low heat. Pour the pistachios into the skillet and toast until fragrant, keep a close eye so they don't burn. This will take about five minutes.
In a small bowl, or large measuring cup, combine the olive oil, lemon juice and zest, oregano, thyme, Aleppo pepper and salt and whisk well to combine. Pour about 3/4 of the dressing over the lentils and toss to combine.
Add the tomatoes, onion and feta cheese to the lentils and drizzle the remaining dressing over top.
Gently mix in the pistachios and mint. Finish with flaky salt if needed and fresh cracked black pepper. Enjoy!