|1||cup||lentils, rinsed |
|2||cup||chicken stock, or broth or water |
|1/4||cup||tarragon, fresh or 1 ts dried tarragon |
|11||oz||turkey, breast, smoked, cut in 1/2 inch cubes (2 cups) |
|1/4||cup||onion, red, minced |
|1/2||cup||celery, minced |
|2||tablespoon||parsley, fresh, minced |
|1/4||cup||yogurt, plain |
|2||teaspoon||mustard, dijon |
|1||tablespoon||lemon juice, freshly squeezed |
|1||each||garlic, clove, minced |
|1||salt, to taste |
|1||pepper, to taste|
|Put lentils and chicken stock in a medium saucepan over medium-high heat; bring to a boil. Reduce the heat and cook at a slow boil until the lentils are softened but still firm to the bite, 15 to 20 minutes. Drain the lentils, transfer to a large bowl, and cool to room temperature.|
Mince tarragon leaves and add them, with the turkey breast, red onion, celery and parsley to the cooked lentils. Mix gently.
Whisk the remaining ingredients together in a small bowl; add to the lentil mixture. Mix gently but thoroughly. If desired, chill before serving.