Lentils Folded Into Yogurt, Spinach, and Basil

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup pine nuts or chopped walnuts
• 2 cups baby spinach or arugula
• 1 cup fresh basil leaves
• 1 cup cooked lentils
• 2 tablespoons flat-leaf parsley, chopped
• 1 garlic clove, minced
• 1 lemon
• 1 cup Greek yogurt
• 1/4 cup extra virgin olive oil
• fine grain sea salt
• freshly ground pepper
• 1/2 lemon
• 1/2 cup Parmesan cheese, shaved
• to serve: grilled/toasted bread and/or romaine lettuce leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the pine nuts or chopped walnuts in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until fragrant. Let them cool.

2. Finely zest the whole lemon, then juice the whole lemon and the half lemon into a bowl. Add the minced garlic and a pinch of fine sea salt and let sit 5 minutes.

3. Whisk the Greek yogurt into the lemon and garlic mixture until smooth, then whisk in the extra virgin olive oil.

4. Finely chop the spinach or arugula, basil leaves and parsley together, then fold them into the yogurt mixture.

5. Gently fold the cooked lentils into the yogurt and herb mixture so they stay whole. Season with sea salt and freshly ground pepper.

6. Stir in the cooled toasted nuts and about three-quarters of the shaved Parmesan.

7. Chill for 10 minutes so the flavors meld, or serve at room temperature.

8. Top with the remaining shaved Parmesan and a little lemon zest just before serving.

9. Serve with grilled or toasted bread and/or romaine lettuce leaves for scooping.