Black Lentil and Pea Salad with Spiced Yogurt

Tossing this salad together in a matter of minutes made me realize why I always have cooked lentils on hand. They can become anything from appetizer to entrees with a little creativity. They are loaded with protein and fiber and dance with almost every flavor just beautifully. This recipe didn't even take any creativity on my part. I found it in Clean Eating magazine and with so few ingredients, all of which I had, it became lunch. I just happened to have cooked black lentils on hand so I used them, but this would also be delicious with green lentils. Both black and green lentils are great for salads because they hold up very well without turning mushy. I will add a few things to this next time I make it. Probably some red onion and even some shredded carrot and diced red pepper for more veggie power. This time around I made it as is except I added a whole teaspoon of curry powder instead of the half that is called for. Enjoy and cook some lentils even if you don't make this recipe!

Black Lentils with Spiced Yogurt

1 cup dry black lentils, picked over and rinsed
1 tsp. olive oil
1 cup fresh or frozen green peas (the recipe calls for them to be thawed, but I just tossed them in the saute pan frozen and the were perfect. Just watch that they don't splatter in the oil)
1 clove garlic, minced
1/2 cup plain yogurt, Greek or Regular (I like our plain Seven Stars Whole Milk yogurt for EVERYTHING. It's creamy and delicious and SO good for you!)
1/2 tsp. ground cumin
1/2 tsp. curry powder
1/4 tsp. sea salt

Cook lentils until al dente.

Meanwhile, in a medium saute pan, heat oil on medium-high heat. 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 6