Tested and Perfected by Food and Wine Lentils in Herb-Arugula
Yogurt Â© Lucy Schaeffer  Lentils in Herb-Arugula Yogurt    •
FAST   1. 1/2 cup brown lentils   2. 5 ounces baby arugula   3.
1 cup parsley leaves   4. 2 tablespoons tarragon leaves   5. 2
tablespoons mint leaves   6. 1/2 cup plain low-fat yogurt   7.
1/2 pound cucumber—peeled, seeded and coarsely shredded   8.
Salt and freshly ground pepper   1. In a medium saucepan, cover
the lentils with water and bring to a boil. Simmer over
moderately low heat, stirring occasionally, until tender, about
30 minutes. Drain.   2. Meanwhile, bring a medium saucepan of
salted water to a boil. Add the arugula and blanch for 30
seconds. Drain and rinse under cold water. Squeeze out excess
water and transfer the arugula to a food processor. Add the
parsley, tarragon and mint and process until finely chopped.
Transfer the puree to a colander and squeeze out any excess
liquid. Transfer the puree to a large bowl.   3. Stir the
yogurt, shredded cucumber and lentils into t