Garlicky lentil salad with yogurt dressing

Garlicky lentil salad with yogurt dressing

Based on 16 ratings

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

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
  • 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

Utensils

  • frying pan
  • pot
  • fine grater
  • large bowl
  • colander
  • cutting board
  • knife
  • small bowl

Enjoy with

White, Vinho Verde
A light-bodied Italian white to accompany this lentil dish that is hearty, yet with a touch of citrus.

Nutrition per serving

Cal
149
Protein
4g
Fat
12g
Carb
7g

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. 30 min. Strain and set aside to cool.
  • 130 lentils
  • saucepan
  • colander

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. 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.
  • 8 cloves garlic
  • 45 red onion
  • 10 flat-leaf parsley
  • 10 mint
  • 10 cilantro
  • 160 cucumber
  • 100 tomato
  • 1 lemon (zest and juice )
  • fine grater
  • large bowl
  • knife
  • chopping 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.
  • 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.
  • 2 tsp ground cumin
  • salt
  • pepper

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!
  • 150 Greek yogurt
  • pita 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!