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Lentil Yogurt Tartine

The nice thing about goat milk yogurt is that it lends a tangy and unexpected layer of flavor to otherwise simple meals. In this recipe, Redwood Hill Farm traditional plain goat milk yogurt combines with lentils, garlic, and plenty of fresh herbs for a satisfying lunchtime tartine. We used a rustic sourdough loaf, but this would be delicious with a walnut levain or any kind of whole grain bread. For a gluten-free option, top a salad with the yogurt-lentil mixture. Adapted from 101 Cookbooks’ Lentils folded into Yogurt, Spinach, and Basil recipe.


1 cup Redwood Hill Farm plain yogurt
½ cup chopped walnuts
2 cups arugula
1 cup fresh basil leaves
1 ½ cups cooked lentils
2 Tbsp. flat-leaf parsley, chopped
½ tsp. cumin
1 garlic clove, minced
1 ½ lemons
¼ cup extra virgin olive oil
Fine grain sea salt
Freshly ground pepper
2 Tbsp. feta cheese (preferably goat or sheep’s milk)
½ tsp. red pepper flakes
1 Tbsp. chives, minced
4 slices toasted sourdough bread


Heat a small sauté pan over medium heat. Add the walnuts and cook until lightly toasted, 5 to 7 minutes. Let them cool, then roughly chop.

Cut or rip the basil into bite-sized pieces.

Mix the lentils, arugula, basil, parsley, garlic, and cumin together in a bowl. Squeeze the lemon into the mix, and then fold in the yogurt. Mix again, and then slowly pour in the olive oil, stirring as you go.

Season to taste with salt and pepper, then mix in the chopped nuts.

Thickly slice, then toast the sourdough. To assemble, add the lentil mixture on top of the toast, then finish with crumbled feta, red pepper flakes, and chives.