Cool yogurt, crunchy seeds, and avocado turn green lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt. We have Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, to thank for this lightning-fast weeknight dinner recipe.
Looking for a salad that'll stay good until lunch at your desk? First of all: Take a break; you deserve it. Second: Try our Just-Keeps-Getting-Better Lentil Salad.
Recipe information
Yield
4 servings
Ingredients
1½
¾
1⅓
2
½
1
1
3
1
1
1
Need to make a substitution?
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.