1 large hot house cucumber (or 3 persian cucumbers), diced
1 bunch of dill, minced (about 3 tablespoons)
1/3 cup Greek yogurt
Juice from 1 lemon
Salt to taste
Directions
In a medium saucepan, add the lentils, a few pinches of salt and enough water to cover lentils by a few inches. Turn the heat to medium and cover the pot, cooking the lentils for 10 to 15 minutes, until tender. Drain the lentils and set aside to cool.
In a large bowl, add yogurt, lemon juice and a few pinches of salt. Mix until combined. Add the dill, diced cucumber and nearly cooled lentils. Toss together until completely combined. Give it a taste and adjust the salt or lemon juice to your liking. Serve immediately.
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