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Lentil Salad with Yogurt Sauce

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You'll never look at lentils the same way again!

Victoire
Victoire
148

5 minutes

Prep time

2 minutes

Cook time

498 cal.

Per serving

Ingredients

Avocado

1/2

Avocado

Lentils (pre-cooked)

1/2 cup

Lentils (pre-cooked)

Arugula

1 handful

Arugula

Pumpkin seeds

optional

1/2 tbsp

Pumpkin seeds

Yogurt (Greek, plain)

1/2 cup

Yogurt (Greek, plain)

Turmeric (ground)

1/4 tsp

Turmeric (ground)

Lemon

1/4

Lemon

Utensils

Stovetop, Frying pan, Grater

recipe

Lentils (pre-cooked)

Step 1

Drain the canned lentils & set aside.

Pumpkin seeds

Step 2

Lightly toast the pumpkin seeds in a pan over medium-low heat for 2 min (optional).

Avocado

Step 3

Peel & cube the avocado.

Turmeric (ground)
Lemon
Yogurt (Greek, plain)

Step 4

In a small bowl, combine the yogurt, turmeric, lemon juice, lemon zest, salt & pepper.

Arugula
Pumpkin seeds

Step 5

Spread the yogurt sauce over the bottom of a plate. Top with the lentils, avocado & arugula. Garnish with the toasted pumpkin seeds (optional) & a drizzle of olive oil. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy498 cal.
Fat32 g
Carbohydrates26 g
Protein25 g
Fiber12 g

On average, one serving of the recipe "Lentil Salad with Yogurt Sauce" contains 498 Energy, 32 g of Fat, 26 g of Carbohydrates, 25 g of Protein, 12 g of Fiber.

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