Lentils in Herb-Arugula Yogurt

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1/2 cup brown lentils
2. 5 ounces baby arugula
3. 1 cup parsley leaves
4. 2 tablespoons tarragon leaves
5. 2 tablespoons mint leaves
6. 1/2 cup plain low-fat yogurt
7. 1/2 pound cucumber—peeled, seeded and coarsely shredded
8. Salt and freshly ground pepper

1. In a medium saucepan, cover the lentils with water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until tender, about 30 minutes. Drain.
2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the arugula and blanch for 30 seconds. Drain and rinse under cold water. Squeeze out excess water and transfer the arugula to a food processor. Add the parsley, tarragon and mint and process until finely chopped. Transfer the puree to a colander and squeeze out any excess liquid. Transfer the puree to a large bowl.
3. Stir the yogurt, shredded cucumber and lentils into the arugula puree and season with salt and pepper. Transfer to small bowls and serve.