Lentil and Yogurt Salad

"I'm trying to eat more lentils and made this recipe. If you don't mind the texture of the lentils it's pretty good and refreshing. It's also very healthy. It would probably be good with cucumber, tomato and onion added."
 
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photo by katia photo by katia
photo by katia
photo by Engrossed photo by Engrossed
Ready In:
35mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Place lentils and water in a saucepan and bring to a boil.
  • The following is for green lentils, other kinds of lentils take less time to cook. So check your package directions. Cover and cook over medium heat for 25-30 minutes or until lentils are tender but not mushy.
  • Drain and allow to cool.
  • Place cooled lentils in a mixing bowl and stir in the rest of the ingredients.
  • Suggested to serve immediately but I think it's better after sitting.

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Reviews

  1. A really tasty salad which - because it's also so nutritious - I'll certainly make again. First, I confess to having cheated with the first few steps. I used canned lentils, well-drained of course. Because I was going to leave out the cayenne pepper - having zero tolerance of hot spices and therefore profound wariness of even a pinch of cayenne pepper - I consulted the Zaar Kitchen Dictionary for some ideas. I settled on halving the yoghurt and adding feta and lemon zest, and I followed Engrossed's suggestion of adding some cucumber, which I sliced, then chopped. Thanks for sharing this recipe, Engrossed!
     
  2. I liked this easy, healthy salad! I'm also trying to eat more lentils and I'm always trying new recipes! I also felt that the gloves was too much and next time I'll all a tomato. After these adjustements it will be a keeper. Thanks Engrossed for sharing!
     
  3. This is ok. It was very garlicky. Not bad, just not something I really enjoyed eating. I think it may be because of the texture, or it might be the tang of the yogurt in combination with the texture. It was worth trying, but not something I think I'll make again. Thanks for posting.
     
  4. I cooked up the lentils, just as they need to be cooked to remain whole and not be too mushy. When they were still warm, I added fresh crushed garlic, a large pinch of cayenne, fresh thyme, fresh cilantro, and salt and pepper. When this was cooled, I added the yoghurt. This was quite good! It makes a lovely lentil salad.
     
  5. I halved the recipe and cooked for 25 min. as stated and they came out mushy. I mixed it in the rest of the ingred. anyways and cooked 1/3 C more lentils at 15 minutes. I stirred those in and it was still more of a soupy dip consistency. I think the yogurt needs to be reduced quite a bit. Maybe 1 cup lentils and 1 cup yogurt. The flavor is good though, with the thyme coming through. Not sure how your picture came out so nice! It almost looks like you used chickpeas.
     
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RECIPE SUBMITTED BY

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
 
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