Photo by Chelsie Craig, Food Styling by Michelle Gatton
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt for a speedy weeknight dinner.
Recipe information
Yield
4 servings
Ingredients
1½ cups green lentils, rinsed
¾ tsp. kosher salt, divided, plus more
1⅓ cups plain Greek yogurt
2 garlic cloves, finely chopped
½ tsp. ground turmeric
Freshly ground black pepper
1 cup unsalted, roasted sunflower seeds
1 Tbsp. plus 1½ tsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 ripe avocado, cut into cubes
1 cup baby arugula
1 cup basil leaves, torn if large
Preparation
Step 1
Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20–30 minutes. Drain, rinse under cold running water, and drain well again.
Step 2
Mix yogurt, garlic, turmeric, ¼ tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
Step 3
Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining ½ tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil.
Step 4
Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.
Recipe notes
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