Every single time I have made this for friends they ask for the recipe. It's an ideal appetizer served on crackers or toast and you'll love having the leftovers for a light lunch served on a hearty piece of rye or walnut bread. For the carb-aware among us, I've heard that romaine lettuce makes a good stand in for bread. Together these simple ingredients taste fresh, wholesome, and hearty. Just make sure to use french green lentils or de puy lentils as they hold their shape when cooked. I first found this recipe on my favorite food blogs website - 101 cookbooks - but it was originally created by Peter Miller in his book, "Lunch at the Shop: The Art and Practice of the Midday Meal."
Course Appetizer, Side Dish, Snack
Prep Time 20 minutes
Total Time 20 minutes
Servings 6


  • 1 cup Greek Yogurt
  • 2 cup Cooked French Lentils
  • 2 cup Chopped Spinach
  • 1 cup Chopped Fresh Basil
  • 1 clove Garlic
  • 1/2 cup Parsley
  • 1 Lemon
  • 1/2 cup Walnuts
  • 1/4 cup Olive Oil
  • 1 tsp Salt
  • Shaved Parmesan (optional)


  1. Heat a small pan over medium heat and toast walnuts until fragrant and lightly browned. Cool and chop into small pieces. Set aside.
  2. Using a sharp knife, chop spinach and basil into small bite sized pieces. Mince the garlic and parsley.
  3. In a large bowl combine the chopped spinach, basil, garlic, parsley, and lentils. Add greek yogurt and give a good stir.
  4. In separate small bowl, combine juice of one lemon, olive oil, and salt. Stir lemon/olive oil sauce into yogurt mixture and add toasted walnuts. Fold well to combine. Add more salt, lemon, or olive oil to taste. Serve at room temp toasted bread or crackers and enjoy! If desired, top with shaved parmesan cheese and good twist of fresh black pepper.

Recipe Notes

This will keep in the fridge for several days. Allow to approach room temperature before eating.