Indian Lentil Salad with Yogurt Vinaigrette

• 1 cup Dried Green Lentils
• 1 clove Minced Garlic
• 1 Tablespoon Garam Masala
• 1 Lemon, Zested
• 2 whole Sliced Green Onions
• 1/2 cups Chopped Cucumber
• 1/2 teaspoons Crushed Red Pepper
• 6 cups Baby Kale Or Other Salad Greens
• 1/2 cups Chopped Cashews
• 5 ounces, weight Plain Greek Yogurt
• 1 Lemon, Juiced
• 1/4 cups Olive Oil
• 1/4 cups Water (plus More If Needed)
• 1 Tablespoon Honey
• 1/2 teaspoons Cumin
• Salt And Pepper, to taste

1. Cook the lentils, garlic and garam masala in a saucepan with amount of water listed on the package instructions.
2. Cook according to package directions for al dente, probably 5 minutes less than the package indicates to avoid the lentils becoming mushy.
3. When the lentils are cooked, combine them with the lemon zest, sliced green onion, cucumber and crushed red pepper.
4. Taste, and add salt to your preference.
5. For the dressing, combine all ingredients in a jar.
6. Put the lid on and shake to combine.
7. Add more water if needed to thin the dressing out.
8. Taste, and add salt and pepper to your preference.
9. Assemble the salad by layering greens, lentils, cashews, and the dressing in a bowl.
10. Enjoy!

green lentils, garlic, garam masala, lemon, green onions, cucumber, red pepper, cashews, yogurt, lemon, olive oil, water, honey, cumin, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/indian-lentil-salad-with-yogurt-vinaigrette/ (may not work)