HG Cooks
Big Green Lentil Salad
Recipe by Bon Appetit
Serves 4
Ingredients
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1½ cups green lentils, rinsed
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¾ tsp. kosher salt, divided, plus more
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1⅓ cups plain Greek yogurt
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2 garlic cloves, finely chopped
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½ tsp ground turmeric
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Freshly ground black pepper
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1 cup unsalted, roasted sunflower seeds
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1 tbsp plus 1½ tsp. fresh lemon juice
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3 tbsp extra-virgin olive oil, plus more for drizzling
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1 ripe avocado, cut into cubes
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1 cup baby arugula
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1 cup basil leaves, torn if large
Instructions
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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.
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Mix yogurt, garlic, turmeric, ¼ tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
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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.
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Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.