INGREDIENTS
1 cup
black beluga lentils
3 cups
water
3
baby spinach
1/2 medium
red onion
1/3 cup
oil packed sun dried tomatoes
1/3 cup
kalamata olives
1/3 cup
fresh flat-leaf parsley
4 servings
feta cheese
1/4 cup
olive oil
2 tbsp
red wine vinegar
1 tbsp
tahini
2
garlic cloves
1/2 tsp
oregano
1/2 tsp
sea salt
4 servings
black pepper