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Lentil Salad with Spring Veggies, Mint and Yogurt
FEASTING AT HOME16Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups lentils (cooked, Black Caviar or French Green are nice- not not use split lentils about ¾ cup dry.)
- 3 cups veggies (spring, your choice of snap peas, english peas, snow peas, green beans, asparagus, radishes or chard)
- 3 Tbsp. red onion (chopped fine, or sub green onion)
- 2 garlic cloves (finely minced- use a garlic press)
- 1/4 cup mint leaves (chopped, 2 ounces or sub dill or italian parsley, but mint is nice. 😉)
- 2 Tbsp. olive oil
- 1 lemon (zest and juice)
- 1 tsp. sumac (optional but yummy!)
- salt
- pepper
- 1 cup greek yogurt (plain thick, or sub vegan yogurt)
- 1 Tbsp. lemon juice
- 2 Tbsp. dill (fresh chopped, or mint)
- 2 garlic cloves (finely minced)
- 1/2 tsp. sumac (optional)
- 1/4 tsp. salt (or to taste)
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