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Lentil Greek Salad

Deb Attinella
  • 40 minutes
  • Serves 4

INGREDIENTS

1/2 cup

dry lentils, cooked as directed

1

large green pepper diced

1 cup

cherry tomatoes halved

1 cup

english cucumber, sliced and cut into 4ths

1/4 cup

sliced red onions

4 oz

feta cheese (block cut into cubes)

1 cup

kalamata olives

2 tbsp

olive oil

1 tsp

dried oregano