Big Green Lentil Salad Food
BIG GREEN LENTIL SALAD
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.
Provided by Heidi Swanson
Categories Bon Appétit Dinner Salad Lentil Quick & Easy Quick and Healthy Healthy Avocado Arugula Basil Yogurt
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
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- Rinse the lentils and add them to a medium pot along with the 2 cups of water over medium-high heat. Bring to a rapid simmer then reduce the heat so it gently simmers for 30-40 minutes or until the lentils are cooked.
- When the lentils are done (they shouldn't be mushy, but they shouldn't be too firm either), drain them and rinse with cool water and then drain them again and add them to the salad bowl.
- Add the lemon juice and olive oil (you may need to add more depending on your taste preferences). Add salt & pepper to taste. Toss. Salad will keep for a few days in the fridge.
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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.
- 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.
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