BIG GREEN LENTIL SALAD

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Big Green Lentil Salad image

Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.

Provided by Heidi Swanson

Categories     Bon Appétit     Dinner     Salad     Lentil     Quick & Easy     Quick and Healthy     Healthy     Avocado     Arugula     Basil     Yogurt

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups green lentils, rinsed
3/4 tsp. kosher salt, divided, plus more
1 1/3 cups plain Greek yogurt
2 garlic cloves, finely chopped
1/2 tsp. ground turmeric
Freshly ground black pepper
1 cup unsalted, roasted sunflower seeds
1 Tbsp. plus 1 1/2 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

Steps:

  • 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.
  • Mix yogurt, garlic, turmeric, 1/4 tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
  • 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.
  • Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.

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