Prep 10 mins
Cook 0 mins
I've found that this actually works better with canned lentils, instead of fresh. Also best to make the day ahead.
- 2 cups puy French lentils, cooked and cooled
- 1 cup plain yogurt
- 1 1⁄2 teaspoons cumin
- 1 red onion, chopped
- 1⁄2 cup cucumber, chopped
- fresh cilantro, chopped
- Mix lentils, yogurt, cumin, onion and cucumbers in a bowl.
- Add salt and cilantro to taste.
- Refrigerate for 6-8 hours before serving.
I made this in the morning. The flavors married nicely. I did add some crushed garlic (I add garlic to pretty much everything). This was a very fresh salad. Thank You. [made for AUS/NZ recipe swap #20, Sept. 2008].
I was already having lentil salad for lunch so doubled my lentils to make this salad as well. Unfortunately I didn't have fresh coriander so I used ground but this was still a lovely fresh tasting salad which really fills the gap until dinner time. Made for ZWT 4.
I made this early in the morning so it could chill for several hours. After chilling, the cumin and cilantro flavors were in full bloom! I used fat free yogurt and a little extra cucumber. Very nice salad when you want something healthy and different. I'll make this again. Thanx!