Big Green Lentil Salad

Name: Big Green Lentil Salad
Yield: 4 servings
Ingredients: 1 1 1/2 cups green lentils, rinsed; 1 3/4 tsp. kosher salt, divided, plus more; 1 1 1/3 cups plain Greek yogurt; 1 2 garlic cloves, finely chopped; 1 1/2 tsp. ground turmeric; 1 Freshly ground black pepper; 1 1 cup unsalted, roasted sunflower seeds; 1 1 Tbsp. plus 1 1/2 tsp. fresh lemon juice; 1 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 1 ripe avocado, cut into cubes; 1 1 cup baby arugula; 1 1 cup basil leaves; 1 torn if large

From the kitchen of Carly

Tender green lentils tossed with sunflower seeds and creamy avocado, dressed simply with lemon and olive oil. A tangy turmeric yogurt sauce anchors the whole thing, making this salad both satisfying and bright enough for any meal.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups green lentils, rinsed
13/4 tsp. kosher salt, divided, plus more
11 1/3 cups plain Greek yogurt
12 garlic cloves, finely chopped
11/2 tsp. ground turmeric
1Freshly ground black pepper
11 cup unsalted, roasted sunflower seeds
11 Tbsp. plus 1 1/2 tsp. fresh lemon juice
13 Tbsp. extra-virgin olive oil, plus more for drizzling
11 ripe avocado, cut into cubes
11 cup baby arugula
11 cup basil leaves
1torn if large

Instructions

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.