Herby lentils & chickpeas with lemon yogurt

Name: Herby lentils & chickpeas with lemon yogurt
Cuisine: Mediterranean, Asian, Middle Eastern
Ingredients: 1 x 400g (14oz) can green lentils, drained and rinsed; 1 x 400g (14oz) can chickpeas (garbanzo beans), drained and rinsed; 2 tbsp sunflower oil; 1 tsp dried sage; handful of shelled pistachios, roughly chopped; seeds of 1 pomegranate; small handful of flat-leaf parsley, finely chopped; generous pinch of sea salt and black pepper; For the lemon yogurt; 4 heaped tbsp plain soya yogurt, chilled; juice of ¼ unwaxed lemon; pinch of sea salt

4 steps

This warm and herby dish is full of substance, flavour and fragrance. Serve warm in toasted pittas for a relaxed lunch, or chilled with salad leaves for the perfect packed lunch or picnic.

Updated at: Wed, 16 Aug 2023 18:01:08 GMT

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Ingredients

2 servings

1 x 400gcan green lentils

drained and rinsed

1 x 400gcan chickpeas

garbanzo beans, drained and rinsed

2 Tbspsunflower oil

1 tspdried sage

4 heaped tbspplain soya yogurt

chilled

0.25unwaxed lemon

juice of

sea salt

Instructions

Step 1

Preheat the oven to 180°C/350°F/gas mark 4.

Step 2

In a bowl, stir together the lentils, chickpeas, oil, sage and pistachios. Pour into a deep roasting pan and cover loosely with foil.

Step 3

Bake in the oven for 15–20 minutes until the lentils and chickpeas are hot and fragrant. Stir through the pomegranate seeds and flat-leaf parsley, then season to taste with salt and pepper.

Step 4

To prepare the lemon yogurt, combine the yogurt, lemon and sea salt in a small bowl, then spoon over the herby lentils and chickpeas just before serving.