Green Lentil Salad w/ 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. We have Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, to thank for this lightning-fast weeknight dinner recipe.

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

THREE CITIES WE HAVE OUR EYES ON

Directions at bonappetit.com

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