Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked lentils (Black Caviar or French Green are nice- not not use split lentils) about ¾ cup dry.
  • 3 cups spring veggies- your choice of snap peas, english peas, snow peas, green beans, asparagus, radishes or chard
  • 3 tablespoons red onion- chopped fine, or sub green onion
  • 1-2 garlic cloves, finely minced- use a garlic press
  • ¼ cup chopped mint leaves (2 ounces) or sub dill or italian parsley, but mint is nice. 😉
  • 2 tablespoons olive oil
  • 1 lemon, zest and juice
  • 1 teaspoon sumac -optional but yummy!
  • salt and pepper to taste
  • 1 cup plain thick greek yogurt ( or sub vegan yogurt)
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh chopped dill (or mint)
  • 2 garlic cloves finely minced
  • ½ teaspoon sumac (optional)
  • 1/4 teaspoon salt, or to taste

Instruction

  • Cook the lentils in salted water until tender, but not falling apart.  Lightly steam, grill or blanch the veggies. If adding radishes, you can keep those raw and crunchy- (or feel free to grill them). If using chard, finely chop and wilt in a pan with a little olive oil, shallot or garlic, and salt and pepper.
  • Place the lentils, veggies, onion, garlic and mint in a bowl. Toss with the olive oil, lemon zest and juice form ½ a lemon. Season generously with salt, pepper and optional sumac. Adjust lemon, adding more if you like. If it’s bland, it most likely needs salt.
  • Make the optional Yogurt Sauce to lather on the bottle of the plate or platter.
  • Mix all the ingredients together in a small bowl
  • Smear the yogurt sauce on a platter (or individual bowls or plates) then top with lentil salad. Dive in.