A quick to make, fresh tasting salad. Serve with peppery rocket.
Chop the onion into small cubes. Heat the oil in a pan and saute the onions over a medium heat for 2-3 minutes.
Add the dill to the pan and continue to heat for 1 minute.
Drain and rinse the lentils well under a running tap, then add them to the pan. Cook for a further 2-3 minutes then take off the heat.
Cut the lemon in half and squeeze. Drizzle the juice over the lentils. Then mix in the greek yoghurt.
Taste and season with salt & pepper. Add more dill if you desire.
Plate up in two portions. Add a side of peppery rocket and smoked salmon. I also added some salad ingredients like cherry tomatoes and cucumber. Serve with a lemon twist.
The lentil mix can be kept in the fridge and served cold too.
In case you are wondering what the topping on the salmon is, I had some left over honey & mustard dressing which complimented really well too.