lentil arugula salad with turmeric yogurt

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt.

adapted from Bon Appètit.


  • 1½ cups French green lentils, rinsed
  • ¾ teaspoons kosher salt, divided, plus more
  • 1⅓ cups plain Greek yogurt
  • 2 garlic cloves, finely chopped
  • ½ teaspoons ground turmeric
  • Freshly ground black pepper
  • ½ cup unsalted, roasted pepitas
  • 1 Tablespoon plus 1½ teaspoon fresh lemon juice
  • 3 Tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • 2 ripe avocados, cut into cubes
  • 1 cup baby arugula
  • 1 cup basil leaves, torn if large


  1. Heat about a teaspoon of olive oil over medium heat in a small skillet. Add the garlic and cook until fragrant and starting to brown, 1-2 minutes. Add to a small bowl with the yogurt, turmeric, ¼ tsp salt, and a few twists of black pepper; set aside.
  2. Cook lentils in a large saucepan of simmering generously salted water until they are tender but still retain their shape, 20–30 minutes. Drain, rinse under cold running water, and drain well again.
  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.
  4. Spread reserved yogurt sauce across a platter or individual plates and spoon lentil mixture on top; drizzle with oil.

serves 4.

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