Spiced Lentil Salad with Yoghurt Dressing

Ingredients

• Brown or green lentils, uncooked200 g
• Vegetable broth or water500 ml
• Carrot, finely diced1 medium
• Celery stalk, finely diced1
• Red onion, finely diced1/2 medium
• Fresh mint, chopped2 tbsp
• Fresh parsley, chopped2 tbsp
• Olive oil2 tbsp
• Lemon juice1 tbsp
• Ground cumin1 tsp
• Ground coriander1/2 tsp
• Greek yoghurt (full-fat)150 g
• Garlic, minced1 clove
• Salt and black pepperto taste

Method

1. 1

   Rinse lentils thoroughly. In a saucepan, combine lentils with vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until lentils are tender but still hold their shape.

2. 2

   While lentils cook, prepare the vegetables: finely dice carrot, celery, and red onion. Chop mint and parsley.

3. 3

   Once lentils are cooked, drain any excess liquid and transfer to a large bowl. Let cool slightly.

4. 4

   Stir in the diced carrot, celery, red onion, mint, and parsley into the lentils.

5. 5

   In a small bowl, whisk together olive oil, lemon juice, cumin, coriander, salt, and pepper for the salad dressing. Pour over the lentil mixture and toss to combine.

6. 6

   For the yoghurt dressing: In a separate small bowl, combine Greek yoghurt and minced garlic. Season with a pinch of salt and pepper.

7. 7

   Serve the lentil salad warm or at room temperature, with a dollop of the garlicky yoghurt dressing on top.