Black “Caviar” Lentils Tumbled Over Creamy Yogurt with Mint - alive magazine

Name: Black “Caviar” Lentils Tumbled Over Creamy Yogurt with Mint - alive magazine
Ingredients: 1 cup (250 mL) dried black beluga lentils; 2 Tbsp (30 mL) extra-virgin olive oil, divided; 3 strips lemon peel, about 1/2 x 2 in (0.5 x 5 cm) in size, divided; 2 large garlic cloves, peeled and shaved; 1/2 tsp (2 mL) cumin seeds; 2 fresh thyme sprigs or 1/2 tsp (2 mL) dried; 2 fresh oregano sprigs or 1/2 tsp (2 mL) dried; 3 cups (750 mL) low-sodium vegetable broth; 3/4 cup (180 mL) full-fat plain Greek yogurt; 1/4 tsp (1 mL) kosher salt; 1/3 cup (80 mL) fresh mint leaves; 1/2 tsp (2 mL) crushed red pepper flakes; Generous pinches of flaked sea salt (optional); Freshly ground black pepper (optional)

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In this recipe, West meets East. Black lentils, aptly nicknamed “beluga caviar,” given their look, are grown in the west in cool, dry climates.

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