Recipe description
September 26, 2026
Fermented Yogurt Dill Lentil Salad
A creamy, herb-flecked lentil salad with fermented goodness and satisfying fiber.
High Fiber
Fermented Foods
Legume Rich
86%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber and plant protein from lentils.
- Includes fermented yogurt, fresh dill, garlic, lemon, and olive oil for flavor and variety.
- Balanced with legumes, healthy fats, and minimal added sugar.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Lentils
150
gram
Yoghurt, Greek
120
gram
Dill
2
tablespoon
Lemon juice
1
tablespoon
Oil, olive
1
tablespoon
Garlic
1
clove
Salt
1
teaspoon
Black pepper
1
teaspoon
Instructions
1
Rinse the lentils and simmer in water for 20-25 minutes until tender but still holding their shape. Drain well and let cool slightly.
2
In a small bowl, stir together the Greek yogurt, lemon juice, minced garlic, olive oil, salt, and black pepper to make a creamy dressing.
3
Fold the chopped dill through the yogurt dressing until evenly flecked.
4
Add the warm lentils to the dressing and toss gently until everything is coated.
5
Taste and adjust seasoning, then serve as a light lunch, side dish, or make-ahead meal.
Nutrition
375 kcal
Calories
26 g
Protein
50 g
Carbohydrates
12 g
Fiber
4 g
Sugar
10 g
Fat
3 g
Saturated fat
3.0 g
Salt
FAQ
Can I use canned lentils for this salad?
Yes. Drain and rinse canned lentils well, then gently warm or use them at room temperature before mixing.
Which type of lentils works best?
Green or brown lentils work well because they hold their shape. Avoid overcooking them so the salad does not become mushy.
Is this lentil salad vegetarian?
Yes, it is vegetarian. It is not vegan because it contains Greek yogurt.
Can I make this recipe dairy-free?
Yes. Replace the Greek yogurt with an unsweetened, plain dairy-free yogurt, preferably one with a thick texture.
How long does the salad keep in the refrigerator?
Store it in a covered container and refrigerate it for up to 2 days. Stir before serving and do not leave it at room temperature for extended periods.
Can I prepare this salad in advance?
Yes. Prepare it several hours ahead or the day before, then keep it chilled until serving.
Should the lentils be hot or cold when mixed with the dressing?
They can be slightly warm or cooled. Let them steam off briefly after draining so the dressing stays creamy.
Is this recipe gluten-free?
The listed ingredients are naturally gluten-free, but check product labels for the yogurt and any packaged ingredients if cross-contact is a concern.
What can I serve with yogurt dill lentil salad?
Serve it as a light lunch or side dish, with toasted bread, roasted vegetables, or a simple green salad.
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