Lentils in Herb-Arugula Yogurt

1. 1

   In a medium saucepan, cover the lentils with water and bring to a boil.

2. 2

   Simmer over moderately low heat, stirring occasionally, until tender, about 30 minutes.

3. 3

   Drain.

4. 4

   Meanwhile, bring a medium saucepan of salted water to a boil.

5. 5

   Add the arugula and blanch for 30 seconds.

6. 6

   Drain and rinse under cold water.

7. 7

   Squeeze out excess water and transfer the arugula to a food processor.

8. 8

   Add the parsley, tarragon and mint and process until finely chopped.

9. 9

   Transfer the puree to a colander and squeeze out any excess liquid.

10. 10

    Transfer the puree to a large bowl.

11. 11

    Stir the yogurt, shredded cucumber and lentils into the arugula puree and season with salt and pepper.

12. 12

    Transfer to small bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.