Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
1 cup lentils, rinsed and picked over
1 1/3 cups plain Greek yogurt (not nonfat)
4 tablespoons olive oil
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne
10 cup salad greens
1 medium tomato, sliced
1 small cucumber, sliced, optional
How to Make It
Put lentils in a pan, sprinkle with 1/2 tsp. salt. Cover with 1 inch cold water. Bring to a boil. Reduce heat to medium-low; simmer until lentils are just tender, 15 to 20 minutes. Drain. Transfer to a bowl. Let cool.
Add yogurt, 2 Tbsp. olive oil, cilantro, garlic, cumin and cayenne. Gently stir and season with salt. Divide greens among 4 plates; mound lentils in center. Place tomatoes (and cucumbers, if desired) on the side and drizzle remaining olive oil over all. Serve immediately.