This vibrant Lentil Salad with Smoked Turkey is the perfect balance of earthy, savory, and fresh flavors. Tender cooked lentils provide a hearty base, while cubes of smoked turkey breast add a rich, smoky depth. The dish is brightened by a creamy yet light dressing made from yogurt, mayonnaise, Dijon mustard, and fresh lemon juice. Fresh herbs like tarragon and parsley, along with crisp celery and red onion, contribute texture and aromatic freshness. It’s an excellent choice for a satisfying lunch, a picnic side, or a light dinner that feels substantial without being heavy. The yogurt-based dressing keeps it lighter than traditional mayo-heavy salads, making it a nutritious option that holds up well for meal prep.
Lentil Salad With Smoked Turkey
Description
This vibrant Lentil Salad with Smoked Turkey is the perfect balance of earthy, savory, and fresh flavors. Tender cooked lentils provide a hearty base, while cubes of smoked turkey breast add a rich, smoky depth. The dish is brightened by a creamy yet light dressing made from yogurt, mayonnaise, Dijon mustard, and fresh lemon juice. Fresh herbs like tarragon and parsley, along with crisp celery and red onion, contribute texture and aromatic freshness. It&# 226;ÂÂs an excellent choice for a satisfying lunch, a picnic side, or a light dinner that feels substantial without being heavy. The yogurt-based dressing keeps it lighter than traditional mayo-heavy salads, making it a nutritious option that holds up well for meal prep.Ingredients
Directions
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Place the rinsed lentils and chicken stock in a medium saucepan over medium-high heat.
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Bring the mixture to a boil.
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Reduce the heat and simmer at a slow boil until the lentils are softened but still firm to the bite, about 15 to 20 minutes.
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Drain the lentils thoroughly and transfer them to a large bowl to cool to room temperature.
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While lentils cool, mince the fresh tarragon leaves (or measure dried tarragon), minced red onion, minced celery, and minced fresh parsley.
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Add the minced herbs, vegetables, and cubed smoked turkey breast to the cooled lentils.
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Gently mix the solid ingredients together.
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In a small bowl, whisk together mayonnaise, plain yogurt, Dijon mustard, freshly squeezed lemon juice, minced garlic, and salt and pepper to taste.
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Pour the dressing over the lentil mixture and toss gently but thoroughly until well combined.
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Serve immediately or chill in the refrigerator before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 356.4kcal
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 4.0g20%
- Cholesterol 106.8mg36%
- Sodium 99.6mg5%
- Total Carbohydrate 12.0g4%
- Dietary Fiber 4.7g19%
- Sugars 1.1g
- Protein 37.8g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is adapted from Li Ochs of Eureka Farm in eastern Washington, as featured in _Farm House Cookbook_ by Susan Herrmann Loomis.
For best flavor, ensure the lentils are completely cooled before adding the dressing and other ingredients to prevent wilting the herbs.
If using dried tarragon, use 1 teaspoon instead of 1/4 cup fresh.
The salad can be made ahead and stored in the refrigerator for up to 3 days. The flavors often improve after sitting for a few hours.
