This Greek-inspired lentil salad is full of flavor, protein and veggies with a secret sauce, and it’s so easy to add to your weekly meal prep!
I’m so glad you found this recipe because it’s hands down one of my absolute favorite dishes on my blog. And it’s also my most popular recipe on Pinterest, so many of you agree with my sentiment.
Why I love lentils
I think lentils are a really underrated plant-based protein, but I make a big batch at the start of every week. For vegetarians and vegans, lentils are a protein-packed powerhouse. When you get tired of eating soy foods and want to switch things up, add some lentils to your diet. A serving of lentils (1/4 cup or 3/4 cup cooked) has 13 grams of protein!
Lentils also come in many varieties, like brown, green, black and red. The brown, green and black variety have a bit more bite and meaty texture, and they make a great base for Lentil Soup or Veggie Meatballs. Red lentils are softer and are usually the base for Indian dishes, like dal.
All versions of lentils have a ton of other nutrients besides protein, like folic acid, magnesium, fiber, calcium and iron. It’s amazing how much good is packed into this tiny plant!
They also have polyphenols, also known as plant compounds that have been linked to fighting off harmful diseases.
How to make a Greek Lentil Power Bowl
Now that you love lentils as much as I do, it’s time to whip up this Greek Lentil Power Bowl. The great thing about this recipe is that you can make the lentils ahead of time and throw them in the fridge or you can assemble the bowl right away. Whether you eat it warm of cold, this Lentil bowl tastes amazing!
The best part about this recipe is that it has a variety of flavors and textures in every bite. But the best part is that the lentils are the only thing that are actually cooked! Everything else is just rinsed and chopped! That means this comes together really quickly and is great for meal prepping all your lunches (or dinners) in advance. Plus, all of these veggies are hearty and won’t get soggy if prepared in advance.
And don’t forget to add the yogurt sauce! It really brings all the flavors together and adds even more protein and calcium to the dish!
Can you make substitutions to the recipe?
Yes, of course! I get this question a lot. “Can I add olives?” Go for it! “Can I leave out the onions?” Sure! “I think this will taste great with chopped peppers.” Sounds yummy, do it!
Since this is a salad and the measurements don’t need to be precise, you can sub in ingredients or leave out whatever you don’t like. It’s really up to you how you make this bowl. I just have one request… If you do leave something out or add an ingredient, comment below and let me know! Or snap a picture and share it on social. Don’t forget to tag me @nutritionalanat.Print Recipe
Greek Lentil Power Bowl
- 1 cup dried green (or brown) lentils
- 2 cup water
- 1/4 cup non-fat plain Greek yogurt
- 1 tablespoon fresh chopped dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 cup sliced cucumber
- 1/2 cup halved cherry tomatoes
- 1/4 cup diced red onion
- 1/2 cup chickpeas, washed and drained
- 1/4 cup crumbled feta
- Salt and pepper to taste
Combine the lentils, water and salt in a pot, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 35-40 minutes or until the water is absorbed.
While the lentils cook, combine the Greek yogurt, dill, lemon juice and honey in a small bowl. Stir with a spoon, and set aside.
When the lentils are cooked, place them in a large bowl. Top with cucumber, tomatoes, red onion, chickpeas, feta and Greek yogurt dressing. Season with salt and pepper.