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Lentil Salad
with creamy yogurt dressing

Active: 35 min Total: 35 min
This hearty salad is full of textures and flavors, thanks to a spice-filled creamy yogurt dressing that ties everything together.
Smarts: If packing up for next day lunch, separate dressing.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Lentil Salad with Creamy Yogurt Dressing:
  • Water - 1 1/3 cup
  • Lentils, French or green, uncooked - 2/3 cup
  • Bay leaves - 1
  • Salt, kosher - 1/4 tsp
  • Garlic - 1 clove , minced
  • Shallots - 1 clove , sliced
  • Celery - 3 ribs , diced or sliced
  • Carrots - 1/2 lb , peeled into ribbons or grated
  • Parsley - 2 Tbsp , chopped
  • Tomatoes, roma - 2 , diced
  • Cucumbers - 4 oz , diced
  • Cumin - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Lemon juice - 2 Tbsp
  • Yogurt, plain Greek - 2 Tbsp
  • Honey - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Baby spinach - 6 oz
  • Flatbreads, pita, or naan - 4
  • Feta (opt) - 2 oz , crumbled

Nutrition Facts

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Prep

  1. Cook lentils - Combine water, lentils, bay leaf, and salt in a saucepan and bring to a boil. Simmer uncovered for 20 to 25 minutes until lentils are tender but not soggy. (Can be done up to 4 days ahead)
  2. Garlic / Shallots / Celery / Carrots / Parsley - Prep as directed. For carrots, you can grate on a box grater or use a peeler to peel into ‘ribbons’. (Can be done up to 4 days ahead)
  3. Tomatoes / Cucumbers - Prep as directed.

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Make

  1. Whisk together garlic, cumin, oregano, lemon juice, Greek yogurt, honey, and olive oil. Season to taste with salt and pepper.
  2. When lentils are done, remove bay leaf. Toast flatbreads according to package instructions.
  3. Toss yogurt dressing with lentils, shallots, celery, carrots, parsley, tomatoes, cucumbers, and baby spinach. Crumble feta over salad and enjoy with flatbread on the side!

Nutrition Facts

Amount Per Serving
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Increase your nutrition smarts


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