Life Recipes

Friday 20 April 2018

Indy Power: On the PULSE

 

Indy Power's Black lentil salad with mint yoghurt
Indy Power's Black lentil salad with mint yoghurt

Pair a mighty minty dip with a summer salad packed with protein and fibre, so it's as filling as it is fresh

Black Lentil Salad with Mint Yoghurt

This is such a refreshing salad for summer and it's seriously satisfying. Lentils are full of protein and fibre so they're a great veggie option. You can mix in the mint yoghurt or scoop it from the centre with each serving. To keep it vegan, opt for coconut yoghurt.

Serves 4-6.

Gluten-free, dairy-free & vegan

Ingredients

For the lentils: 250g black or green lentils

2 tbsp olive oil

Juice of ½ lemon

Sea salt and pepper

Handful of coriander

For the mint yoghurt: 125g Greek yoghurt, or coconut yoghurt as a vegan option

Large handful of mint

Juice of ½ lemon

½ tsp cumin

1 tbsp olive oil

Sea salt and pepper

Method

In a medium saucepan, cover the lentils well with water; bring to a boil and simmer for about 30 minutes (longer if using green lentils, approximately 40 minutes). Drain them and set them aside to cool.

When they're cool, add them to your serving bowl and drizzle on the olive oil and lemon juice along with a good pinch of sea salt and pepper. Finely chop the coriander and add it in, then toss well.

Add the yoghurt to a medium bowl. Finely chop the mint and add it to the bowl with the lemon juice, cumin and olive oil. Season with salt and pepper to taste.

Dollop the yoghurt in the centre of the lentils and then serve.

THE PLANT-PROTEIN POWERHOUSE

Lentils are full of protein and fibre, and there are so many ways to use them and lots of different varieties. For salads like this one, black or green lentils are the best because they hold their shape really well. If you want to speed up the cooking time, you can soak them overnight — they’ll go tender much more quickly and it makes them easier to digest too. If you want to cook extra while you’re at it, they keep really well in the fridge for a few days. Just make sure they’re well drained and cold before covering them and putting them in the fridge. You can sprinkle them over salads and add them to soups and stews at the last minute.

TAKE IT AWAY

To keep leftovers, mix together the lentils and mint yoghurt and store it in Tupperware in the fridge. Add a wedge of lemon to your lunch box if you’re taking it with you and squeeze it on at the last minute. It will totally revive the salad and make a gorgeous take-to-work lunch.

INDY LOVES

Savoury coconut yoghurt! Like most people, when I first started eating coconut yoghurt, I thought of it as purely a sweet thing — I had it for breakfast or used it to make desserts. It’s actually so gorgeous for savoury dishes, though. A little garlic and some sea salt can quickly transform it, and its clean, tart flavour is so refreshing. Spices, herbs, mustard, lemon or vinegar make it even more versatile. I use it just as I would Greek yoghurt, and the options are endless.

thelittlegreenspoon.com

Weekend Magazine

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Editors Choice

Also in Life