Yoğurtlu Mercimek | Turkish Lentil Salad with Yogurt

Rinse the green lentils thoroughly with cold water in a fine sieve. In a pot, bring to a boil with three times the amount of unsalted water and simmer gently over medium heat for about 20 minutes until cooked, but still firm to the bite. Then drain, rinse briefly with cold water, and allow to cool completely to room temperature.

Peel the garlic cloves and finely grate or mince them. Wash the fresh dill and mint, shake dry, and chop finely. In a bowl, stir the Greek yogurt with the minced garlic, olive oil, fine table salt, and black pepper until creamy.

Add the cooled lentils and two-thirds of the chopped herbs (dill and mint) to the yogurt and mix everything evenly. Let the salad infuse briefly and arrange on two plates or a serving platter.