Yogurt raita lentil lunch bowl with mango salsa

High fibre & gut loving. 

Here’s a delicious, simple and refreshing salad that is perfect for summer. It’s a colourful and satisfying meal that has a wonderful mixture of complementing flavours and textures and is packed with plant-based protein, gut loving fibre and good bacteria.

A raita and lentil salad is the ideal, make ahead meal, that actually tastes even better once it has rested for a few hours or overnight in the fridge. Make each component separately then pack in jars for work lunches, picnics in the park or serve it in individual bowls or on a large share plate for friends and family.

Lentils are a nourishing base to a healthy meal. We used Puy lentils (also called French lentils) because they don’t need to be soaked and cook quickly. Unlike other lentils, Puy keep their shape after cooking, which makes them perfect for salads. These powerful little pulses have a wonderful earthy and unique peppery flavour that taste incredibly delicious teamed with cooling homemade yogurt raita and salsa.  

The yogurt and salsa layers are quick and simple to make and can be prepared while the lentils are simmering. The raita pictured is 100% plant-based and is made with homemade coconut yogurt but please choose the homemade yogurt that suits your dietary preferences. Find all of our homemade yogurts recipes here.

Makes: 2 jars but multiply the ingredients for more servings.

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