Colorful Lentil Salad with Wild Garlic Yogurt Dressing

5 from 8 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 170 kcal



  • 1 bunch Ruccola
  • 100 g Puy lentils
  • 1 bunch Spring onions
  • 150 g Snow peas
  • 150 g Cherry tomatoes
  • 2 Paprika
  • 200 g Feta

Yoghurt dressing

  • 1 bunch Wild garlic
  • 200 g Turkish yogurt
  • 1 Clove of garlic
  • 1 Lime, zest and juice
  • Black pepper from the mill
  • Salt



  • Simmer the Puy lentils for about 20-25 minutes and then strain them over a sieve and rinse with cold water. Cut the rocket into bite-size and place in a salad bowl. Add the puy lentils. Cut the spring onions into fine rings and put them in the salad bowl. Cut the snow peas into fine strips and add to the bowl.
  • Peel the peppers with the peeler, cut into cubes and also add to the bowl, then add the halved tomatoes. Cut the feta into small cubes and also add and mix the salad well.

Yoghurt dressing

  • Put the yoghurt in a tall container, roughly cut the wild garlic and add to the yoghurt together with the clove of garlic and puree finely with the magic wand. Season with salt and pepper and season with the lime juice and lime zest.


  • Serve the salad and only then add the dressing.


Serving: 100gCalories: 170kcalCarbohydrates: 3.8gProtein: 9.3gFat: 12.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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