Lentil and Yogurt Salad

From: bluemoon downunder

On Aug 18, 2008

A really tasty salad which - because it's also so nutritious - I'll certainly make again. First, I confess to having cheated with the first few steps. I used canned lentils, well-drained of course. Because I was going to leave out the cayenne pepper - having zero tolerance of hot spices and therefore profound wariness of even a pinch of cayenne pepper - I consulted the Zaar Kitchen Dictionary for some ideas. I settled on halving the yoghurt and adding feta and lemon zest, and I followed Engrossed's suggestion of adding some cucumber, which I sliced, then chopped. Thanks for sharing this recipe, Engrossed!

From: katia

On Jul 25, 2007

I liked this easy, healthy salad! I'm also trying to eat more lentils and I'm always trying new recipes! I also felt that the gloves was too much and next time I'll all a tomato. After these adjustements it will be a keeper. Thanks Engrossed for sharing!

From: ladypit

On Jun 11, 2007

This is ok. It was very garlicky. Not bad, just not something I really enjoyed eating. I think it may be because of the texture, or it might be the tang of the yogurt in combination with the texture. It was worth trying, but not something I think I'll make again. Thanks for posting.

From: Mme Melissa

On May 19, 2007

I cooked up the lentils, just as they need to be cooked to remain whole and not be too mushy. When they were still warm, I added fresh crushed garlic, a large pinch of cayenne, fresh thyme, fresh cilantro, and salt and pepper. When this was cooled, I added the yoghurt. This was quite good! It makes a lovely lentil salad.