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Credit: © Lucy Schaeffer

Recipe Summary

total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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