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A plate full of salad on a white surface with a small tray of sumac next to it, taken from a side angle | Hurry The Food Up

HP - Spring Salad with Peas & Lentils

Course: Dinner, Lunch, Main Course, Salads, Sides
Time: Max 45 min
Calories: 450 - 650 kcal
Type: Higher Calories, Members Only Recipes
Diet: egg-free
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 579kcal
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US Customary - Metric

Ingredients

  • ½ cup (100 g) beluga lentils, dried
  • ½ cup (70 g) peas (fresh or frozen)
  • ⅔ cup (150 g) low fat Greek yogurt (or vegan yogurt)
  • 1 clove garlic (minced, divided)
  • 1 lemon
  • 3 handful arugula
  • 5 medium radish (sliced)
  • 2 green onion (sliced)
  • ¼ cup (15 g) fresh herbs of choice (roughly chopped. Parsley, dill, cilantro, mint, basil)
  • 3 tbsp olive oil
  • 2 flatbreads
  • Salt to taste

Optional

  • 1 tbsp sumac (optional but encouraged)

Instructions

  • Cook lentils according to package instructions until they are tender but not falling apart. When soft, add peas and cook for about 3 minutes. Remove from heat and allow to cool.
  • Meanwhile, mix Greek yogurt with 1 tbsp water, half the minced garlic clove, ½ tsp salt and the zest of 1 lemon. Spread on the base of a salad platter.
  • In a bowl add the cooked lentils and peas, salad greens, radish, green onions, and herbs of choice.
  • Season with olive oil, lemon juice of ½ lemon, sumac and remaining minced garlic. Season with salt.
  • Place salad on top of the yogurt sauce on the salad platter. Serve with flatbread.
    A plate of salad close up, with greek yoghurt spread underneath and sumac scattered over the top | Hurry The Food Up

Nutrition

Calories: 579kcal | Carbohydrates: 68g | Protein: 28g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 4mg | Sodium: 224mg | Potassium: 904mg | Fiber: 22g | Sugar: 10g | Vitamin A: 1815IU | Vitamin C: 64mg | Calcium: 216mg | Iron: 7mg