Warm Lentil Salad with Carrots and Mint Yogurt

A warm lentil salad with pan-fried carrot slices, fresh arugula and a cool mint yogurt. It is filling, quick to make and serves one person.

By yumbelo · 1 servings · 25 minutes

Ingredients

• 60 g Puy lentils
• 1 pc Carrot
• 60 g Arugula
• 1 pc Spring onion
• 100 g Yogurt (3.5% fat)
• 1 pc Garlic clove
• 0.5 pc Lemon (juice)
• 1 tsp Mint, dried
• 0.5 tsp Ground cumin
• 1 tbsp Olive oil
• Salt
• Pepper

Method

1. Put the Puy lentils into a small pot with 250 ml water, bring to a boil and cook uncovered over medium heat for about 20 minutes until al dente. Then drain.
2. While the lentils cook, peel the carrot and slice it thinly. Cut the spring onion into fine rings and wash the arugula.
3. Heat the olive oil in a pan and fry the carrot slices with the cumin and a pinch of salt for about 6 to 8 minutes, until lightly browned and tender.
4. Stir the yogurt in a bowl with the pressed garlic clove, the dried mint, salt and pepper.
5. Season the warm lentils with the lemon juice, salt and pepper, then toss them with the carrots, arugula and spring onions.
6. Spread the lentil salad on a plate and spoon the mint yogurt over it.