Serves 4


  • 1 cup Puy (French green) or black lentils, rinsed
  • 1½ tsp. plus a pinch of sea salt, divided

  • 1 bay leaf
  • 1 clove garlic
  • ½ cup plain Greek yogurt plus 2 Tbsp. plain regular yogurt or milk
  • 4 Tbsp. extra-virgin olive oil, divided
  • ½ tsp. paprika, divided
  • ⅛ tsp. plus a pinch of cayenne pepper, divided
  • 2 jarred roasted red peppers, cut into ½" strips
  • 1 large shallot, finely chopped
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • ½ tsp. dried oregano
  • 2 Tbsp. chopped fresh parsley or dill


    Active time: 15 minutes
    Total time: 55 minutes

    In a large pot, combine lentils, 1 tsp. salt, bay leaf, and 4 cups water and bring to a boil. Reduce heat to low and simmer until lentils are cooked but still have bite, 30 to 40 minutes. Drain and set aside.

    Mince garlic with a pinch of salt. Transfer to a small bowl and mix together with yogurts, 1 Tbsp. olive oil, ¼ tsp. paprika, and ⅛ tsp. cayenne. Set aside.

    In a large bowl, combine roasted red peppers, shallot, vinegar, oregano, and remaining ½ tsp. salt. Let stand a few minutes until shallot "pickles" and turns pink. Then stir in remaining 3 Tbsp. olive oil, remaining pinch of cayenne, and parsley. Add warm lentils to roasted red pepper mixture and gently fold to combine. Drizzle with yogurt sauce, sprinkle with remaining ¼ tsp. paprika, and serve.

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