Low FODMAP Lentil Salad with Greens & Yogurt

Our Low FODMAP Lentil Salad with Greens & Yogurt is a quick and easy way to incoporated high protein lentils into your diet.

Course: Breakfast, Salad, Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Makes: 6 Servings

Calories: 166 kcal

Author: Dédé Wilson

3 tablespoons Garlic-Infused Oil, made with olive oil or purchased equivalent, divided
1/3 cup (45 g) walnut halves, chopped
1 teaspoon cumin seed
1 cup (255 g) thick lactose-free plain yogurt, such as Siggi’s
Kosher salt
Freshly ground black pepper
1- ounce (30 g) baby arugula
1- ounce (30 g) baby lettuces
1 cup (164 g) well-drained canned green (brown) lentils
2 tablespoons freshly squeezed lemon juice

Heat 1 tablespoon of the oil in a nonstick skillet over low-medium heat and add the walnuts and the cumin seed. Toss frequently and cook just until lightly toasted and the cumin smells fragrant. Remove from heat and set aside.
Spread the thick yogurt on your serving platter to about 1/3-inch (8 mthickness. Salt and pepper lightly.
Place the arugula, lettuces and lentils in a mixing bowl. Scrape nuts and cumin seed and any oil over them. Season with salt and pepper, drizzle on a little of the reserved olive oil and some of the lemon juice to taste; don’t over dress the salad. Just toss, taste and adjust lemon juice, olive oil and seasoning until you get it right.
Mound the lentils and greens on top of the yogurt and serve with slices of low FODMAP baguette or low FODMAP crackers.

Please review our Explore An Ingredient: Lentils for more information on this versatile ingredient.

Nutrition Facts

Low FODMAP Lentil Salad with Greens & Yogurt

Amount Per Serving

Calories 166 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g5%

Sodium 2mg0%

Potassium 23mg1%

Carbohydrates 11g4%

Fiber 3g12%

Sugar 3g3%

Protein 6g12%

Vitamin A 112IU2%

Vitamin C 1mg1%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.