Name: Big Green Lentil Salad
Yield: 4 servings
Ingredients: 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

A whipped yogurt sauce spread on a large plate piled high with Puy lentils arugula and avocado.

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 notes

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