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Lentils in Herb-Arugula Yogurt

Lentils in Herb-Arugula Yogurt
Lentils in Herb-Arugula Yogurt is a gluten free and vegetarian recipe with 4 servings. One serving contains 137 calories, 10g of protein, and 1g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up baby arugula, yogurt, cucumber—peeled, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

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.
Ingredients you will need
LentilsLentils
WaterWater
Equipment you will use
Sauce PanSauce Pan
2
Drain.
3
Meanwhile, bring a medium saucepan of salted water to a boil.
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WaterWater
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Sauce PanSauce Pan
4
Add the arugula and blanch for 30 seconds.
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ArugulaArugula
5
Drain and rinse under cold water. Squeeze out excess water and transfer the arugula to a food processor.
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ArugulaArugula
WaterWater
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Food ProcessorFood Processor
6
Add the parsley, tarragon and mint and process until finely chopped.
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TarragonTarragon
ParsleyParsley
MintMint
7
Transfer the puree to a colander and squeeze out any excess liquid.
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ColanderColander
8
Transfer the puree to a large bowl.
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BowlBowl
9
Stir the yogurt, shredded cucumber and lentils into the arugula puree and season with salt and pepper.
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Salt And PepperSalt And Pepper
CucumberCucumber
ArugulaArugula
LentilsLentils
YogurtYogurt
10
Transfer to small bowls and serve.
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BowlBowl
DifficultyMedium
Ready In40 m.
Servings4
Health Score100
Gluten FreeVegetarianVery Healthy
DietsGluten FreeLacto Ovo Vegetarian
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