Yoğurtlu Yeşil Mercimek Salatası | Turkish Lentil Salad with Garlic Yogurt & Paprika Butter

Rinse the brown mountain lentils thoroughly under cold water in a sieve. Bring to a boil in a pot with plenty of unsalted water and simmer over medium heat for about 20–25 minutes until al dente. Then drain, let dry well, and allow to cool to room temperature.

Toast the walnuts in a small pan without oil over medium heat for 3–4 minutes until golden brown and fragrant. Let cool on a cutting board and roughly chop.

Peel and finely grate or mince the garlic cloves. In a large bowl, whisk together the creamy Greek yogurt, garlic, extra virgin olive oil, ground cumin, freshly squeezed juice of half a lemon, table salt, and black pepper until smooth.