- 1 cup black beluga lentils (dry/uncooked)
- 3 cups water
- 3 lightly packed cups of chopped baby spinach
- ½ medium red onion, chopped
- ⅓ cup oil-packed sun-dried tomatoes, rinsed
- ⅓ cup pitted and quartered Kalamata olives
- ⅓ cup chopped fresh basil or flat-leaf parsley
- Optional garnish: crumbled feta cheese
Greek dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon tahini
- 2 garlic cloves, pressed or minced
- ½ teaspoon dried oregano
- Scant ½ teaspoon fine-grain sea salt (if using regular table salt, start with ¼ teaspoon and add more to taste)
- Freshly ground black pepper, to taste