Lentil Greek Salad with Dill Sauce

• uncooked lentils1 cup
• pint of cherry tomatoes, halved1 pint
• cucumber, diced↗1
• two 3-ounce cans of tuna, drained and flaked3
• pepperoncini or kalamata olives↗
• Greek yogurt↗1 cup
• olive oil↗1 tablespoon
• vinegar or lemon juice↗1 tablespoon
• garlic powder↗0.5 teaspoon
• enerous pinch of fresh or freeze-dried dill1
• salt↗1 teaspoon

Step-by-step instructions

1. 1

   Cook your lentils.

2. 2

   Segment ingredients in meal prep containers.

3. 3

   Mix the yogurt ingredients in a separate bowl.

4. 4

   Store everything in the fridge.

5. 5

   When you’re ready to eat, mix each salad and drizzle with olive oil, lemon juice, and a pinch of salt. Top with a dollop of the dill yogurt. YUM YUM YUM.