Lentils in Herb-Arugula Yogurt

Stourmet Score: 2948 points

gluten free lacto ovo vegetarian

Prep Time: 40 min

Servings: 4

Lentils in Herb-Arugula Yogurt is a gluten free and vegetarian recipe with 4 servings. One serving contains 137 calories, 10g of protein, and 1g of fat. For $1.72 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up baby arugula, yogurt, cucumber—peeled, and a few other things to make it today.

Ingredients

Name Amount Units Purchase Link Price Sale Price Savings
arugula

5.0

ounces

Private Selection™ Italian Buffalo Mozzarella & Arugula Thin Crust Pizza

$5.99

$5.0

16.53%

legumes

0.5

cup

Barilla Protein+ Spaghetti Grain & Legume Pasta

$2.49

cucumber

0.5

pound

Cucumber - Each

$0.59

low fat plain yogurt

0.5

cup

Two Good Lowfat Plain Greek Yogurt

$6.99

$5.0

28.47%

fresh mint

2.0

tablespoons

Mentos Pure Fresh Mint Gum

$3.29

$2.99

9.12%

parsley

1.0

cup

Parsley

$0.89

salt and pepper

4.0

servings

Morton Salt & Pepper Shakers

$2.49

$2.29

8.03%

fresh tarragon

2.0

tablespoons

Tarragon Leaves - 0.2oz - Good & Gather™

$1.89

Instructions

In a medium saucepan, cover the lentils with water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until tender, about 30 minutes. Drain. Meanwhile, bring a medium saucepan of salted water to a boil. Add the arugula and blanch for 30 seconds. Drain and rinse under cold water. Squeeze out excess water and transfer the arugula to a food processor. Add the parsley, tarragon and mint and process until finely chopped. Transfer the puree to a colander and squeeze out any excess liquid. Transfer the puree to a large bowl. Stir the yogurt, shredded cucumber and lentils into the arugula puree and season with salt and pepper. Transfer to small bowls and serve.