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Crispy Lentil Salad with Arugula and Garlic Yogurt Sauce

This Crispy Lentil Salad with Arugula and Garlic Yogurt Sauce is a plant-based, flavor-packed, texture-filled meal that will satisfy any vegetarian or meat eater! It's layered with texture and flavor from the garlicky yogurt, to the pan-fried lentils, to the vibrant, crunchy salad filled with shaved fennel, red onion, fresh herbs, and creamy avocado. It's best served with a pile of warmed naan!

Course Dinner, Lunch, Salad
Cuisine Meatless, Mediterranean, Vegetarian
Keyword crispy lentils, easy arugula salad, fennel salad, garlic yogurt, garlic yogurt dip, garlic yogurt sauce, garlicky yogurt, lentil salad, vegetarian lentil salad
Prep Time 25 minutes
Cook Time 25 minutes
Servings 3
Author Molly | Spices in My DNA

Ingredients

For the lentils

  • 3/4 cup mixed lentils or black lentils*
  • 1 bay leaf
  • 1/4 cup extra virgin olive oil
  • salt and pepper

For the garlic yogurt sauce

  • 1 1/2 cups plain Greek yogurt (2% or full-fat)*
  • 2 cloves garlic
  • juice of 1/2 a lemon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the salad

  • 2-3 cups baby arugula
  • 1 medium fennel bulb, cored and very thinly sliced
  • 1/4 of a medium red onion, very thinly sliced
  • 1 avocado, thinly sliced
  • 1 tablespoon chopped fresh dill, plus extra for serving
  • a handful of fresh mint, coarsley chopped or torn, plus extra for serving
  • warmed naan, for serving

For the lemon vinaigrette

  • 2 tablespoons finely chopped shallot
  • zest of 1/2 a lemon
  • juice of 1 lemon
  • 2 tablespoons white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Begin by cooking the lentils. Rinse the lentils and discard any small stones. Bring a large pot of salted water to a boil. Once boiling, add the lentils and bay leaf. Cook according to package directions, or until lentils are tender. (It usually takes about 20 minutes.) Drain lentils, and discard bay leaf. Let lentils drain thouroughly while you make the garlic yogurt sauce. (You want them to be as dry as possible before pan-frying them!)

  2. For the garlic yogurt sauce, add the yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper to a food processor. Blend until all ingredients are completely combined and creamy. Season to taste with additional salt and pepper if desired. Set aside.

  3. To a large mixing bowl, add the arugula, fennel, red onion, avocado, dill, and mint. Toss gently to combine. Set aside. Make the vinaigrette. In a medium bowl, whisk together the shallot, lemon zest, lemon juice, white wine vinegar, salt, and pepper until combined. Season to taste with additional salt and pepper if desired. Set aside.

  4. Finish making the crispy lentils. Heat a large nonstick skillet over medium to medium-high heat. Add the olive oil. Once hot, add the lentils and press down with the back of a rubber spatula or wooden spoon into a flat, even layer. Cook for 4-5 minutes (don't stir!), then stir, press the lentils down again, and let the other side crisp up for another 3-4 minutes. At this point, they should be crispy, but you can repeat this process until they are crispy enough for your liking! Season to taste with salt and pepper.

  5. To serve, add 2-3 tablespoons of the vinaigrette to the salad along with a few pinches of salt and freshly cracked black pepper and toss to combine.

  6. To assemble, spoon a few spoonfuls of the garlic yogurt onto a plate and smooth it out with the back of your spoon into a circle. Top with a couple scoops of crispy lentils, a generous handful of salad, and then another scoop of crispy lentils. Finish with extra torn mint and dill, as well as a drizzle of the vinaigrette. Season with salt and freshly cracked black pepper, to taste. Serve and scoop everything up with warm naan!

Recipe Notes

*For a time-saving hack, sometimes I like to buy the pre-cooked lentils from Trader Joe's! If you're making your own, any type of lentils will work here. I've used a lentil medley as well as black lentils and both were great!
*Be sure to use 2% or full-fat Greek yogurt here. If you use 0%, the sauce won't be nearly as rich in flavor/consistency.