Cool yogurt, crunchy seeds, and avocado turn green lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt. We have Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, to thank for this lightning-fast weeknight dinner recipe.
Looking for a salad that'll stay good until lunch at your desk? First of all: Take a break; you deserve it. Second: Try our Just-Keeps-Getting-Better Lentil Salad.
Recipe information
Yield
4 servings
Ingredients
1½
¾
1⅓
2
½
1
1
3
1
1
1
Preparation
Step 1
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.
Step 2
Mix yogurt, garlic, turmeric, ¼ tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
Step 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.
Step 4
Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.
Leave a Review
Reviews (27)
Back to TopThis was very good, bit it needs more lemon juice and spice, maybe some read pepper flakes? Otherwise, loved the yogurt base. We paired with roasted tofu and had a fun meal!
Anonymous
Connecticut
6/15/2023
My family loved it and the bright yellow sauce edging the lentils looked so cheerful that I thought I'd like to take this to a potluck :) I made a couple of substations based on what I have on hand (spinach>arugula, pumpkin seeds & almonds>sunflowers seeds). It all worked out great.
Terri
Victoria, BC
7/19/2021
Excellent and healthy. Love it as written.
Vicki Bennett
Portland Oregon
12/23/2020
This is great! I've made this salad a number of times now and its almost always for a group of people. It always wins the people over who have never had much to do with lentils before. I do have to note that i add the lemon rind finely grated as well as the juice and a tiny amount of cumin to the yoghurt mixture, this just changes the flavour in a way i way i like. Pepitas instead of sunflower seeds are also a great substitution or a mixture of both. Perfect for a family BBQ on a hot day.
Jack
Western Australia
11/11/2020
I wasn’t blown away by the original recipe on its own but it’s easy to modify, so use whatever you’ve got on hand! I omitted the avocado, subbed pepitas for sunflower seeds, and included sliced scallion in the salad mix. Also topped it with some ground pork for heft. It needs acid, so don’t omit the lemon (could also maybe sub vinegar here). I used nondairy Greek-style yogurt (Kite Hill) it worked like a charm. Looking forward to trying it with other folks’ recommended add-ins!
Anonymous
Tennessee
6/15/2020
Lazy girl adjustment: Swap the sauce the pre-bought hummus and only season with; salt, pepper, lemon juice. Still delicious
KAIPIRINHA
Sweden
4/18/2020
Loved it. Perfect for a hot summer day or night
SoleC
Argentina
1/21/2020