Best Lentil Salad Wcurried Mango Yogurt Dressing Recipes

LENTIL SALAD WITH TAHINI DRESSING

Lentil salad with tahini dressing image

Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.

Provided by Sara Buenfeld

Time 35m

Number Of Ingredients 17

Ingredients

2 tbsp cold-pressed rapeseed oil
320g sweet potatoes , cut into cubes
2 large carrots , cut into thin sticks (320g)
2 large courgettes , (375g) cut into chunks
2 medium red onions , halved and sliced
1 tsp cumin seeds
2 tbsp finely chopped ginger
2 tbsp pumpkin seeds
2 x 390g cans green lentils , drained
2 tsp vegetable bouillon powder
1 lemon , zested
good handful of mint , roughly chopped
handful of parsley , roughly chopped
2.5-3 tbsp tahini
1 garlic clove , finely grated
2 x 120g pot bio yogurt
a little smoked paprika , to serve

Steps:

Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.

Nutrition Facts : Calories 460 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.36 milligram of sodium

MANGO SALAD WITH MINT YOGURT DRESSING

Mango Salad with Mint Yogurt Dressing image

An abundant planter full of mint inspired me to create this summery salad. The flavors pair together so well, and really let the freshness of the mint shine. -Natalie Klein, Albuquerque, New Mexico

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

3 medium mangoes, peeled and cut into 1/4-inch slices
3 medium Gala apples, cut into 1/4-inch slices
2 tablespoons lime juice, divided
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 cup fresh mint leaves, thinly sliced

Steps:

In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 84mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CURRIED LENTILS WITH YOGURT

Curried Lentils with Yogurt image

In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.

Provided by Sharon123

Categories Lentil

Time 41m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups water
1 cup lentils
1 small onion, quartered
3/4 teaspoon salt
2 teaspoons olive oil
1 1/2 teaspoons curry powder
1 cup plain low-fat yogurt
1/2 teaspoon honey or 1/2 teaspoon sugar
1 medium carrot, grated
2 tablespoons chopped fresh parsley leaves
1 Red Delicious apple

Steps:

In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
Drain lentil mixture in strainer; transfer to large serving bowl.
Fold in yogurt mixture, carrot, and parsley.
Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.