Ingredients
The following ingredients have 6 Servings
- 3 tablespoons Garlic-Infused Oil, (made with olive oil or purchased equivalent, divided)
- 1/3 cup (45 g) walnut halves, (chopped)
- 1 teaspoon cumin seed
- 1 cup (255 g) thick lactose-free plain yogurt, (such as Siggi’s)
- Kosher salt
- Freshly ground black pepper
- 1- ounce (30 g) baby arugula
- 1- ounce (30 g) baby lettuces
- 1 cup (164 g) well-drained canned green (brown) lentils
- 2 tablespoons freshly squeezed lemon juice
Instruction
- Heat 1 tablespoon of the oil in a nonstick skillet over low-medium heat and add the walnuts and the cumin seed. Toss frequently and cook just until lightly toasted and the cumin smells fragrant. Remove from heat and set aside.
- Spread the thick yogurt on your serving platter to about 1/3-inch (8 mthickness. Salt and pepper lightly.
- Place the arugula, lettuces and lentils in a mixing bowl. Scrape nuts and cumin seed and any oil over them. Season with salt and pepper, drizzle on a little of the reserved olive oil and some of the lemon juice to taste; don’t over dress the salad. Just toss, taste and adjust lemon juice, olive oil and seasoning until you get it right.
- Mound the lentils and greens on top of the yogurt and serve with slices of low FODMAP baguette or low FODMAP crackers.