Lentil Salad with Spring Veggies

Lentils are a great way to add protein to any plant-based meal. In this recipe they combine so nicely with the snap peas and radishes to create an amazing main dish!

Lentil Salad with Spring Veggies

• 2 cups cooked lentils (I usually buy pre-cooked lentils from Trader Joes!)

• 3 cups spring veggies- your choice of snap peas, english peas, snow peas, green beans, asparagus, radishes or chard

• 3 tablespoons red onion- chopped fine, or sub green onion (optional)

• 1–2 garlic cloves, finely minced- use a garlic press (optional)

• ¼ cup chopped mint leaves (or sub dill or Italian parsley)

• 2 tablespoons olive oil

• 1 lemon, zest and juice

• 1 teaspoon sumac-optional but yummy!

• Salt and pepper to taste

Yogurt Sauce:

• 1 cup plain thick greek yogurt ( or sub vegan yogurt)

• 1 tablespoon lemon juice

• 2 tablespoons fresh chopped dill (or mint)

• 2 garlic cloves finely minced

• ½ teaspoon sumac (optional)

• 1/4 teaspoon salt

Lightly steam, grill or blanch the veggies. If adding radishes, you can keep those raw and crunchy- (or grill them). If using chard, finely chop and wilt in a pan with a little olive oil shallot or garlic, and salt and pepper.

Place the lentils, veggies, onion, garlic and mint in a bowl. Toss with the olive oil, lemon zest and juice form ½ a lemon. Season generously with salt, pepper and optional sumac. Adjust lemon, adding more if you like. If it’s bland, it may need more salt.

To make the yogurt sauce mix all the ingredients together in a small bowl

Smear the yogurt sauce on a platter (or individual bowls or plates) then top with lentil salad.