INGREDIENTS
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1 cup green lentils, rinsed and picked over for stones
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6 cups water
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1 bay leaf
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1/4 cup tahini, be sure to mix well
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Juice of 2 to 3 limes
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1 to 1 1/2 tbsp. fresh tarragon, minced
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1 garlic clove, chopped
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1 tsp. kosher salt
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3/4 cup non fat Greek Yogurt (I used Fage)