Red Meat Allergy Friendly Garlic-Dill Yogurt Lentil Cucumber Salad
Total time50 min
Prep time15 min
Cook time25 min
4.6(20)
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green lentils, rinsed
- 3 cups water
- ½ tsp salt
For the dressing
- 1 cup plain whole-milk yogurt
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, finely minced
- 2 tbsp fresh lemon juice
- ¼ cup fresh dill, roughly chopped
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- salt and pepper to taste
For the salad
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- 1–2 tbsp extra virgin olive oil, for drizzling (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the rinsed lentils, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook uncovered for 20–25 minutes, until the lentils are tender but still hold their shape and are not mushy.
- 2
Drain the lentils through a colander and spread them on a large plate or sheet pan to cool for 10 minutes, until no longer steaming.
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