Serves 4

• 1½ cups green lentils, rinsed

• ¾ tsp. kosher salt, divided, plus more

• 1⅓ cups plain Greek yogurt

• 2 garlic cloves, finely chopped

• ½ tsp ground turmeric

• Freshly ground black pepper

• 1 cup unsalted, roasted sunflower seeds

• 1 tbsp plus 1½ 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

• 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, ¼ 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 ½ 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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