French lentil salad with spiced yogurt
2
Points®
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 green lentils
1½ cup(s)
Shallot
1 item(s)
Lemon zest
1 tsp
Fresh lemon juice
3 Tbsp
Olive oil
2 Tbsp
Table salt
1¼ tsp
Baby arugula
2 cup(s)
Cilantro
½ cup(s)
Fresh mint leaves
½ cup(s)
Plain fat free Greek yogurt
1 cup(s)
Ground turmeric
½ tsp
Ground coriander
¼ tsp
Ground cumin
¼ tsp
Cayenne pepper
1 pinch(es)
Unsalted oil toasted sunflower seed kernels
2 Tbsp
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
Serving size: 1 cup
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