My F&W
quick save (...)
Lentils in Herb-Arugula Yogurt
© Lucy Schaeffer

Lentils in Herb-Arugula Yogurt

  • TOTAL TIME: 40 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  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.
Make Ahead The dish can be refrigerated overnight. Notes One serving 124 cal, 20 gm carb, 1 gm fat, .3 gm sat fat, 10 gm protein, 9 gm fiber.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.