Step 1

Rinse the dry lentils then add to a medium saucepan with 2 cups of vegetable broth. Bring everything to a boil, then reduce the heat to a simmer and cover. Cook the lentils for 17-20 minutes, stirring the lentils occasionally until they are tender in texture. Drain off any excess liquid, then set aside to cool.

Step 2

Prepare your yogurt sauce by combining the yogurt, tahini, garlic, lemon juice and zest, sumac and a generous pinch of salt. Whisk together until mostly smooth then taste and adjust salt to preference.

Step 3

Place a medium sauté pan over medium low heat and add 1 tablespoon of oil to warm through. Once the oil is hot, add the cumin seeds and allow to bloom for 30-45 seconds until fragrant. Add the shallots and garlic with a pinch of salt and cook until the shallots have softened and the garlic is golden. Stir in the coriander and remaining lemon zest then remove from heat.

Step 4

To a mixing bowl add the cooked lentils, the cooked shallot and garlic mix, almonds, raisins, parsley, mint, red wine vinegar and the juice of half a lemon. Toss the mixture together to fully combine then drizzle with the remaining 1/2 tablespoon of extra virgin olive oil and a pinch of salt. After mixing, adjust the seasonings to taste.

Step 5

To assemble your plate, spread a generous amount of the yogurt sauce (I used about 2-3 heaping spoons) on your plate. Spread the mixture out evenly then top with the lentil salad and a sprinkle of the diced cucumbers. Warm some pita and use it to scoop up the mixture and enjoy.