Lentil Salad
with creamy yogurt dressing

Name: Lentil Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/3 cup Water; 2/3 cup Lentils, French or green, uncooked; 1 Bay leaves; 1/4 tsp Salt, kosher; 1 clove Garlic, minced; 1 clove Shallots, sliced; 3 ribs Celery, diced or sliced; 1/2 lb Carrots, peeled into ribbons or grated; 2 Tbsp Parsley, chopped; 2 Tomatoes, roma, diced; 4 oz Cucumbers, diced; 1 tsp Cumin; 1/2 tsp Oregano, dried; 2 Tbsp Lemon juice; 2 Tbsp Yogurt, plain Greek; 1 Tbsp Honey; 3 Tbsp Oil, olive; 6 oz Baby spinach; 4 Flatbreads, pita, or naan; 2 oz Feta (opt), crumbled

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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)
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)
Tomatoes / Cucumbers - Prep as directed.

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Make

Whisk together garlic, cumin, oregano, lemon juice, Greek yogurt, honey, and olive oil. Season to taste with salt and pepper.
When lentils are done, remove bay leaf. Toast flatbreads according to package instructions.
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!

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