French Lentil Salad with Spiced Yogurt

2
Point(s)
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
A tangle of fresh herbs and arugula, along with yogurt seasoned with cumin and coriander, elevates earthy lentils into a sophisticated lunch, dinner, or side dish. Cook the lentils up to 3 days ahead and keep refrigerated until you’re ready to serve.

Ingredients

Dry lentils

1½ cup(s), French green

Uncooked shallot(s)

1 item(s), finely chopped

Lemon zest

1 tsp(s), finely grated plus 3 tbsp fresh lemon juice

Olive oil

2 tbsp(s)

Table salt

1¼ tsp(s), divided

Baby arugula

2 cup(s)

Cilantro

½ cup(s), fresh, chopped, plus more for garnish

Fresh mint leaves

½ cup(s), chopped, plus more for garnish

Plain fat free Greek yogurt

1 cup(s)

Ground turmeric

½ tsp(s)

Ground coriander

¼ tsp(s)

Ground cumin

¼ tsp(s)

Cayenne pepper

1 pinch(es)

Sunflower seeds

2 tbsp(s), toasted for garnish

Instructions

  1. In a medium saucepan, add the lentils and enough cold water to cover by 3 inches. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook the lentils until tender, 20 to 25 minutes. Drain the lentils well and rinse under cold water until cool. Drain again.
  2. In a large bowl, whisk the shallot, lemon zest and juice, oil, and 1 tsp salt. Add the lentils, arugula, cilantro, and mint and toss to combine.
  3. In a small bowl, stir the yogurt, turmeric, coriander, cumin, cayenne, and remaining 1⁄4 tsp salt. Spread the yogurt mixture on the bottom of a platter and pile the lentil salad on top. Garnish with the sunflower seeds.
  4. Per serving (1 cup)