May 25, 2018
Warm Einkorn & Lentil Salad with Spring Herbs and Lemon Yogurt Dressing
Print Recipe
2 people
Ingredients
- 1 cup Bluebird Einka & French Lentil Blend
- 3/4 cup whole plain Greek yogurt
- 1/4 cup mayonnaise
- 1 teaspoon ginger freshly grated or finely chopped
- 1 teaspoon garlic freshly grated or finely chopped
- 1 small lemon zest and 2 teaspoons juice
- kosher salt and pepper
- 6 radishes chopped
- 1 cup fresh herbs chopped (any combo of parsley, dill, cilantro, marjoram, mint)
- 4 cups leafy greens (any combo of lettuce, arugula, spinach, kale etc.)
Methods
- In a medium pot with a lid, toast the Einka & Lentil blend over medium high heat for about 5 minutes, until it begins to pop and smell toasty.
- Add 2 Cups water and a pinch of salt and bring to a boil. Then lower the heat to simmer, cover and cook for 25 minutes, until done. Drain off any excess water.
- While Einka & Lentils are cooking, prepare the dressing: In a small bowl or measuring cup with a spout, mix together the yogurt, mayonnaise, ginger and garlic.
- Zest the lemon into the dressing using a microplane grater or by removing the yellow zest with a knife and chopping it finely.
- Squeeze 2 teaspoons of lemon juice into the dressing. Add ½ teaspoon salt and mix well.
- Toss together the warm Einka & Lentils, chopped radish and fresh herbs, and ½ cup of the dressing. Taste and adjust flavors with additional salt, pepper, or lemon juice to your taste.
- Place leafy greens into a serving dish and spoon the warm Einka & Lentil salad over the top. Serve with additional dressing on the side, for each person to drizzle on if they’d like more.
- Extra dressing and extra salad can be stored in the refrigerator for up to 5 days. The dressing is also great with any cooked or raw veggies, meats, eggs, or even on a sandwich instead of mayo!
