Big Green Lentil Salad

Ingredients

• •1½ cups green lentils
• •¾ tsp kosher salt
• •1⅓ cups plain Greek yogurt
• •2 cloves garlic
• •½ tsp ground turmeric
• •to taste black pepper
• •1 cup unsalted roasted sunflower seeds
• •1½ Tbsp fresh lemon juice
• •3 Tbsp extra-virgin olive oil
• •1 whole ripe avocado
• •1 cup baby arugula
• •1 cup basil leaves
• •basil leaves

Cooking Instructions

1. 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.

   25 min

2. 2.

   Mix yogurt, garlic, turmeric, 1/4 tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.

   5 min

3. 3.

   Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining 1/2 tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil.

   5 min

4. 4.

   Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.

   3 min