Big Green Lentil Salad
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- freshly ground black pepper
- 1 cup baby arugula
- 1/2 tsp. ground turmeric
- 1 1/3 cups plain greek yogurt
- 2 garlic cloves, finely chopped
- 3 tbsp. extra-virgin olive oil, plus more for drizzling
- 3/4 tsp. kosher salt, divided, plus more
- 1 cup basil leaves, torn if large
- 1 1/2 cups green lentils, rinsed
- 1 cup unsalted, roasted sunflower seeds
- 1 tbsp. plus 1 1/2 tsp. fresh lemon juice
- 1 ripe avocado, cut into cubes
- Carbohydrate 63 g(21%)
- Cholesterol 13 mg(4%)
- Fat 39 g(61%)
- Fiber 15 g(60%)
- Protein 32 g(65%)
- Saturated Fat 7 g(37%)
- Sodium 408 mg(17%)
- Calories 702
Preparation 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.
Preparation 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.
