Garlicky lentil salad with yogurt dressing

 Garlicky lentil salad with yogurt dressing

Ingredients

Servings:-4+

8 cloves garlic

130 g lentils

150 g Greek yogurt (full-fat)

45 g red onion

10 g flat-leaf parsley

10 g mint

10 g cilantro

160 g cucumber

100 g tomato

1 lemon (zest and juice)

3 tbsp olive oil

2 tsp ground cumin

salt

pepper

pita bread for serving

Metric

Imperial

Utensils

saucepancolanderfine graterlarge bowlknifechopping boardfrying pansmall bowl

How to chop green herbs

How to secure a cutting board

How to prepare garlic

How to cut an onion

Nutrition per serving

Cal

149Protein

4 gFat

12 gCarb

7 g

Step 1/5

Bring water to a boil over high heat in a pot. Once the water is boiling, add lentils and reduce heat to medium-low, letting it just barely simmer until lentils are tender, approx. 20 – 30 min. Strain and set aside to cool.Save

130 g lentils

saucepancolander

Bring water to a boil over high heat in a pot. Once the water is boiling, add lentils and reduce heat to medium-low, letting it just barely simmer until lentils are tender, approx. 20 – 30 min. Strain and set aside to cool.

Step 2/5

While waiting for the water to come to a boil, mince all garlic, red onion, parsley, mint, and cilantro, setting the onion and herbs aside in a large bowl, and reserve garlic separately. Dice cucumber, seed and dice tomato, zest lemon, and add all to the bowl with herbs. Juice zested lemon and reserve.Save

8 cloves garlic45 g red onion10 g flat-leaf parsley10 g mint10 g cilantro160 g cucumber100 g tomato1 lemon (zest and juice )fine graterlarge bowlknifechopping board

While waiting for the water to come to a boil, mince all garlic, red onion, parsley, mint, and cilantro, setting the onion and herbs aside in a large bowl, and reserve garlic separately. Dice cucumber, seed and dice tomato, zest lemon, and add all to the bowl with herbs. Juice zested lemon and reserve.

Step 3/5

While lentils are simmering, heat olive oil in a skillet over medium heat. Add most of minced garlic (reserving about one quarter) and cook until golden, approx. 5 mins.Save

3 tbsp olive oil

frying pan

While lentils are simmering, heat olive oil in a skillet over medium heat. Add most of minced garlic (reserving about one quarter) and cook until golden, approx. 5 mins.

Step 4/5

Remove pan from heat and add in cumin and just over half of lemon juice. Mix to combine. Add warm lentils to the bowl with herbs and tomato and cucumber, then pour the garlic mixture over the top. Season with salt and pepper to taste and toss lightly.Save

2 tsp ground cuminsaltpepper

Remove pan from heat and add in cumin and just over half of lemon juice. Mix to combine. Add warm lentils to the bowl with herbs and tomato and cucumber, then pour the garlic mixture over the top. Season with salt and pepper to taste and toss lightly.

Step 5/5

Mix yogurt with remaining garlic and lemon juice in a small bowl. Season with salt and pepper to taste. Serve lentils at room temperature with yogurt sauce on the side and serve with warm pita bread or other flatbread. Enjoy!Save

150 g Greek yogurtpita bread for serving

small bowl

Mix yogurt with remaining garlic and lemon juice in a small bowl. Season with salt and pepper to taste. Serve lentils at room temperature with yogurt sauce on the side and serve with warm pita bread or other flatbread. Enjoy!

Chef Asad abbasi