I'm happy when I've got a container of cooked lentils in the fridge. Peppery and meaty with lots of protein and fiber—they're great with a salad of greens, leftover roasted vegetables, slivered onions and walnuts for a hearty, healthy, quick lunch. But this isn't a recipe for lentils—I just cook them according to the tiny words printed on the bag and you can too. This is a recipe for the simple sauce that is my favorite way to dress lentils—warm or cold. The salty, garlicky yogurt is rich and creamy and provides a zesty counterpoint to the earthly legumes. Happy lentil lunching!
Makes about 1/4 cup
2 tablespoons plain Greek-style yogurt
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 clove garlic, grated on a microplane or finely diced
1/2 teaspoon za'atar spice (optional)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1. Put everything in a bowl big enough to get a whisk going fast and whip it smooth.