Greek Lentil Salad
This vegan, gluten-free salad, made with tender lentils, bell pepper, arugula, and cucumbers, is a filling delicious option for an easy lunch or dinner side.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bakedbymelissa.com.
Cooking tools:
- Fine-mesh strainer
- Saucepan
- Mixing bowl
- Whisk
- Microplane
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Skillet
Ingredients
- 1 cup dry lentils
- 3 cups vegetable broth
- 3 bell peppers: red, orange, and yellow
- 3 Persian cucumbers
- 1 5 oz. package arugula, chopped
- 3-4 scallions, trimmed
- 1 cup whole Kalamata olives, chopped
- 1/3 cup olive oil
- Juice of 2 lemons
- 1/4 cup red wine vinegar
- 1/4 cup white miso paste
- 1/3 cup nutritional yeast
- 1 tablespoon dried oregano
- 2 garlic cloves, grated with a microplane
- 1/2 teaspoon salt
- A few turns of black pepper
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