This is a bit of an odd recipe, but somehow it works. It’s great for a light and easy lunch or appetizer. I use pre-cooked lentils to speed things up, but you could cook them yourself as well. Serve with crunchy toast. Adapted from 101 Cookbooks.

Ingredients

• 1/2 c pine nuts, toasted
• 2 c baby spinach or arugula, roughly chopped
• 1 c fresh basil leaves, roughly chopped
• 1 c cooked lentils
• 2 T flat-leaf parsley, chopped
• 1 garlic clove, crushed
• 2 lemons
• 1 c Greek yogurt
• 1/4 c extra virgin olive oil
• 1/2 c shaved Parmesan cheese
• sea salt
• freshly ground pepper

Instructions

1. In a large bowl, combine lentils, spinach, basil, and parsley.
2. In a small bowl, combine juice of 1 lemon, yogurt, garlic, and olive oil.
3. Add yogurt mixture to lentils and stir to combine.
4. Taste mixture and season with salt and pepper.
5. Stir in pine nuts and Parmesan cheese, and finish with a drizzle of olive oil.