Vegetarian Spring Salad with Peas & Lentils

Course: Dinner, Lunch, Main Course, Salads, Sides

Diet: Egg Free, Low Calorie, Dairy Free, Vegetarian

Time: Max 45 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: egg-free

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 451kcal

⅓ cup (70 g) beluga lentils, dried
⅓ cup (50 g) peas (fresh or frozen)
½ cup (120 g) low fat Greek yogurt
1 clove garlic (minced, divided)
1 lemon
2 handful (40 g) arugula
4 medium radish (sliced)
1 green onion (sliced)
¼ cup (15 g) fresh herbs of choice (roughly chopped. Parsley, dill, cilantro, mint, basil)
1 ½ tbsp olive oil
2 flatbreads
Salt to taste

Get Recipe Ingredients

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.