Black Lentils with Yogurt and Herbs | CookOS

Black Lentils with Yogurt and Herbs

Name: Black Lentils with Yogurt and Herbs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup black lentils, rinsed; 3 tbsp olive oil; 2 garlic cloves, smashed; ½ tsp smoked paprika; ¼ tsp red pepper flakes; 1 cup Greek yogurt; 1 tbsp lemon juice; ¼ cup mixed herbs, such as mint, cilantro, basil, and parsley, torn; 2 cups water; 2 tbsp water; ¼ tsp black pepper; salt to taste

Black lentils (Beluga variety) paired with silky Greek yogurt, homemade garlic chile oil, and torn fresh herbs create a striking Mediterranean side that maintains its shape and texture better than standard lentil varieties.

🌍Mediterranean 🥗Vegetarian 🥗Gluten-Free 🏷️Black lentils 🏷️Beluga lentils Yogurt

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Total

35 min

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup black lentils, rinsed
3 tbsp olive oil
2 garlic cloves, smashed
½ tsp smoked paprika
¼ tsp red pepper flakes
1 cup Greek yogurt
1 tbsp lemon juice
¼ cup mixed herbs, such as mint, cilantro, basil, and parsley, torn
2 cups water
2 tbsp water
¼ tsp black pepper
salt to taste

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Instructions

1
Place 1 cup rinsed black lentils and 2 cups water place in a Suvie rice pot (black handles). Cover pot with a lid and place into the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now. (Suvie Starch Cooker Settings: Slow Cook, High, 30 minutes)
2
While the lentils cook, heat 3 tbsp olive oil, 2 garlic cloves, ½ tsp smoked paprika, ¼ tsp red pepper flakes, and ¼ tsp black pepper in a small skillet over low heat. Cook until garlic cloves are pale golden brown, about 2-3 minutes. Remove from heat and set aside
3
In a medium bowl, whisk together 1 cup Greek yogurt, 1 tbsp lemon juice, 2 tbsp water, and a pinch of salt.
4
When the lentils are done cooking, drain thoroughly and season with salt to taste. Transfer to a serving plate. Spoon yogurt over the lentils. Drizzle garlic oil over the yogurt and finish with ¼ cup mixed herbs.

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Tips & Notes

Pro tips

Rinse black lentils thoroughly before cooking to remove dust and debris, which improves texture and flavor.
Don't skip smashing the garlic cloves for the chile oil—it releases more flavor than mincing and creates a rustic texture.
Tear herbs by hand rather than chopping to preserve their oils and prevent bruising, especially with delicate basil and mint.
Add the warm garlic chile oil to the yogurt just before serving to keep it silky and prevent it from separating.

Substitutions

Greek yogurt → labneh or sour cream (use less, as labneh is thicker and sour cream more tangy)
Black lentils → green or French lentils (cooking time may vary; check at 20 minutes)
Fresh herbs → dried oregano, dill, or thyme (use 1 tbsp total; dried herbs are more concentrated)
Red pepper flakes → cayenne pepper or hot paprika (adjust to taste, start with ⅛ tsp)

Storage & make-ahead

Refrigerate cooked lentils for up to 3 days; serve cold or reheat gently with water. Prepare yogurt topping and garlic chile oil fresh on the day of serving for best texture and flavor.

Common Questions

What's the difference between black lentils and other varieties?

Black (Beluga) lentils are smaller and denser than brown or green lentils, holding their shape during cooking rather than breaking down into mush, making them ideal for side dishes and grain bowls.

Can I make the garlic chile oil ahead of time?

Yes, prepare it up to 3 days in advance and store in an airtight container at room temperature. Warm gently before drizzling over the yogurt-lentil base.

How do I know when the lentils are done cooking?

Lentils are ready when tender but still hold their shape—they should take 20–25 minutes. Taste one; it should be soft without being mushy or falling apart.

Can I use a different type of yogurt?

Yes, use regular plain yogurt or labneh, though Greek yogurt's thickness and tanginess work best. Adjust seasoning as needed since some yogurts vary in saltiness.

How far in advance can I cook the lentils?

Cook lentils up to 2 days ahead and refrigerate. Reheat gently with a splash of water, then serve with fresh yogurt and a warm drizzle of garlic chile oil.