Description
A delicious, healthy, Greek inspired lentil salad recipe with spring veggies, lemon and mint served over optional yogurt sauce. Vegan adaptable and Gluten-Free
Ingredients
- 2 cups cooked lentils (Black Caviar or French Green are nice- do not use split lentils) about 3/4 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- finely chopped , or sub green onion
- 1 garlic clove, finely minced- use a garlic press
- 1/4 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
- optional micro greens
Optional Yogurt Sauce: ( Or sub creamy hummus)
Instructions
Cook the lentils in salted water until tender but not falling apart. Drain, rinse with cold water, drain.
Lightly blanch asparagus, snap peas, green beans, or English peas until tender-crisp. Chill.
If adding radishes, you can keep those raw and crunchy. 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 from 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: Whisk 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 and optional microgreens.
Notes
Lentil salad can be made ahead- leave out mint and microgreens and add them right before serving.
Nutrition
- Serving Size: - served with the Yogurt Sauce
- Calories: 342
- Sugar: 11.5 g
- Sodium: 462.8 mg
- Fat: 10.3 g
- Saturated Fat: 1.6 g
- Carbohydrates: 47.6 g
- Fiber: 8.6 g
- Protein: 19 g
- Cholesterol: 1.6 mg
