Salad

Green Lentil Salad with Yogurt

Name: Green Lentil Salad with Yogurt
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup green lentils; 0.5 cup strained yogurt; 1 bunch fresh purslane; 0.5 piece red onion; 2 piece medium tomatoes; 0.25 cup freshly squeezed lemon juice; 3 tablespoons extra virgin olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cloves garlic; 0.5 teaspoon red pepper flakes; 2 tablespoons pomegranate seeds (optional); 2 tablespoons finely chopped dill (optional)

Duration

30 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

1 cup green lentils
0.5 cup strained yogurt
1 bunch fresh purslane
0.5 piece red onion
2 piece medium tomatoes
0.3 cup freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon salt
0.5 teaspoon black pepper
1 cloves garlic
0.5 teaspoon red pepper flakes
2 tablespoons pomegranate seeds (optional)
2 tablespoons finely chopped dill (optional)

Step-by-Step Preparation

Speed:1x

Wash the green lentils thoroughly with plenty of water. Then, place them in a medium-sized pot and add cold water until it reaches approximately 3 fingers above the lentils. Boil over medium heat for about 20-25 minutes until the lentils soften. After boiling, drain the water and set aside to cool.

Meanwhile, wash the purslane well and drain the excess water. If you are only using the leaf parts, separate the stems and roughly chop only the fresh leaves. If the stems are soft and look fresh, you can also finely chop them and add them to the salad.

Finely dice the red onion into piyaz style. Cut the tomatoes into small cubes.

Prepare a large salad bowl. Place the boiled and cooled green lentils into the bowl.

Add the chopped purslane, red onion, and tomato cubes on top.

Prepare the sauce in a separate small bowl. Place the strained yogurt in a bowl. Add extra virgin olive oil, freshly squeezed lemon juice, salt, and black pepper. Also add 1 teaspoon of grated garlic and 1/2 teaspoon of red pepper flakes. Whisk all the ingredients well until they reach a smooth consistency.

Drizzle the prepared yogurt sauce over the green lentil and purslane mixture.

Mix gently so that all the ingredients are coated with the sauce. If you wish, you can add half of the finely chopped dill at this stage and mix.

Transfer your salad to serving plates. Sprinkle roasted pomegranate seeds on top as desired and garnish with the remaining finely chopped dill, then serve immediately.

Chef's Tips

Leaving the lid of the pot open while boiling the green lentils can help prevent them from becoming gassy.
Drying the purslane thoroughly after washing it prevents the salad from becoming watery.
Using garlic by grating or crushing it ensures it mixes better into the yogurt sauce.
To enhance the flavor of the salad, it is best to mix the dressing ingredients just before serving.

Alternative & Optional Ingredients

You can use boiled chickpeas or broad beans instead of green lentils.
You can use green onions or thinly sliced purple cabbage instead of red onion.
Pomegranate molasses can also add a different flavor to your dressing instead of lemon juice.
You can add 1 pinch of dried mint to the dressing for a more intense flavor.

Gourmet Recommendations

You can add a crunchy texture by sprinkling roasted walnuts or almond pieces over the salad.
You can achieve a different aroma profile by adding a very small amount of cumin to the yogurt sauce.
You can serve it with slices of whole wheat or rye pide.

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Nutrition Facts

Per Serving

Calories288 kcal

Protein17 g

Carbohydrates20 g

Fat16 g

Fiber 8 g

Sugar 6 g

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Salad

Green Lentil Salad with Yogurt

Duration

30 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp