![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=150){kind=logo}
![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=600){kind=logo}
Light Summer Menu
2026 June 12
Ingredients for 4 people
- Colourful lentil salad
- 250 g cherry tomatoes
- 2 bay leaves
- a pinch of asafoetida
- ½ tsp ground coriander
- salt
- fresh parsley
- mint raita
- a few fresh mint leaves
- a pinch of asafoetida
- 150 g mountain or Puy lentils
- ½ cucumber
- 1 sprig of savory
- 1 tsp garam masala
- 1 tsp sharkara
- 1 lemon
- 5 tbsp olive oil
- 250 g yoghurt
- 2 sprigs of fresh coriander
- ½ tsp ground cumin
preparation
Wash the lentils and soak them for a few hours in three times their volume of water. Bring the lentils, along with the soaking water, savory and bay leaves, to the boil in a saucepan without a lid, so that the lentils start to foam. Reduce the heat, simmer for a few minutes, then put the lid on the saucepan. Cook the lentils until al dente (about 20 minutes). Make a marinade with lemon juice, a little lemon zest, sugar, salt, spices and olive oil, and mix it into the lentils. Dice the tomatoes and cucumber into small cubes and add them to the salad along with finely chopped parsley. Mix everything together gently and leave to stand for half an hour.
How to make mint raita
Pour the yoghurt into a sieve lined with a cloth and leave to drain for a few hours. This makes the yoghurt wonderfully creamy. Chop the herbs very finely and stir them into the yoghurt along with the spices. Season to taste with salt.
Serving
Give the lentil salad another stir and season to taste. Place a lettuce leaf on a plate and spoon some lentil salad onto it. Garnish with a dollop of mint raita and enjoy.
