Low Iodine Lemony Lentils with Garlic-Dill Yogurt
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp salt
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- salt and pepper, to taste
For the yogurt sauce
- ¾ cup plain whole-milk yogurt
- 1 clove garlic, finely grated or minced
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- ¼ tsp salt
For serving
- 1 tbsp extra virgin olive oil, for drizzling (optional)
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
Combine the rinsed lentils, water, turmeric, cumin, 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, until the lentils are tender but still hold their shape, 20–25 minutes. Drain any excess water and set aside.
- 2
While the lentils cook, make the yogurt sauce: stir together the yogurt, 1 clove finely grated garlic, chopped dill, 1 tbsp lemon juice, and 1/4 tsp salt in a mixing bowl until smooth. Refrigerate until ready to serve.
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