Recipes Lentils in Herb-Arugula Yogurt Be the first to rate & review! More Healthy Recipes By Kevin Gillespie Kevin Gillespie Instagram Website Kevin Gillespie is a chef, restaurateur, cookbook author, speaker and cancer survivor.Expertise: cooking, restaurants, grilling, leadership.Award-winning chef Kevin Gillespie grew up in Locust Grove, Georgia and developed his love of cooking from his grandmother. He owns acclaimed Gunshow, Revival, and Slabtown restaurants in Atlanta, along with Gamechanger in the Mercedes-Benz Stadium and Ole Reliable in the Georgia-Pacific Center. He has published two cookbooks, Fire In My Belly and Pure Pork Awesomeness. He co-founded the Defend Southern Food Foundation to provide meals for hungry families near his restaurants. He was a 2022 finalist for the James Beard Foundation's Outstanding Restaurateur award and was a finalist and the fan favorite on Bravo's Top Chef season 6 and a finalist on Top Chef All-Stars.Kevin was named a 2015 and 2017 semifinalist and 2016 finalist for the James Beard Award for Best Chef: South and was a semifinalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine's People's Best New Chef, and named for Forbes' 30 Under 30. Food & Wine's Editorial Guidelines Updated on May 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Total Time: 40 mins Yield: 4 Ingredients 1/2 cup brown lentils 5 ounces baby arugula 1 cup parsley leaves 2 tablespoons tarragon leaves 2 tablespoons mint leaves 1/2 cup plain low-fat yogurt 1/2 pound cucumber—peeled, seeded and coarsely shredded Salt and freshly ground pepper Directions 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. 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. Rate it Print