Lentil and Yogurt Salad
photo by katia
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 cup dry lentils, rinsed (I used green)
- 6 cups water
- 2 cups nonfat yogurt (original has 6 cups!)
- 1⁄4 cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 pinch cayenne
- salt and pepper, to taste
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
-
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!
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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.
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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.
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.