Lentils with Yogurt and Mint
Add more plant-based protein foods to your weekly menus with delicious recipes like this one from Registered Dietitian Chef, Jon Poyourow MA, RD, LD, CSCS, Associate Professor from Johnson & Wales University cooked up by the be well™ with Big Y® team at the 2023 UMass Culinary Conference.
Tender-cooked lentils in a savory broth and topped with yogurt and mint.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Combine coriander, cumin, mustard seeds and 2 teaspoons olive oil in a saucepan over medium-high heat until sizzling, about 1 minute.
4. Add onion and garlic; cook, stirring often, until just softened, about 5 minutes.
5. Add lentils and broth; bring to a boil. Reduce heat and simmer, partially covered, adding broth as needed to keep lentils covered. Cook until lentils are soft, 30 to 40 minutes.
6. Stir in vinegar; season with salt and pepper.
7. Transfer lentils to a large bowl and top with yogurt. Season with salt and pepper, drizzle with oil, and top with mint.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!