Green Lentil Salad

 stolen from BA 

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.