vegetarian (can be vegan), gluten-free
Ingredients
1 cup dry black lentils, picked over and rinsed
1 tsp olive oil
1 cup fresh or frozen green peas, thawed
2 cloves of garlic, minced
1/2 cup of nonfat plain Greek Yogurt (I used coconut milk yogurt to make this recipe vegan.)
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp sea salt
Cook lentils according to package instructions. Meanwhile, in a medium saute pan, heat oil on medium-high. Add peas and garlic and saute, stirring often, until peas are bright green and tender, about 2 minutes.
In a medium bowl, whisk yogurt, cumin, curry powder, and salt. Fold in pea mixture and lentils. Serve warm, at room temperature, or refrigerate until cold. Serves six.
Calories: 152 Total Fat: 1g Sat Fat: 0g Carbs: 24g Fiber: 11g Sugars: 3g Protein: 12g Sodium: 93mg Cholesterol 0mg
