Big Green Lentil Salad

• 1 1/2 cups green lentils, rinsed
• 3/4 tsp. kosher salt, divided, plus more
• 1 1/3 cups plain Greek yogurt
• 2 garlic cloves, finely chopped
• 1/2 tsp. ground turmeric
• Freshly ground black pepper
• 1 cup unsalted, roasted sunflower seeds
• 1 Tbsp. plus 1 1/2 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

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.
2. Mix yogurt, garlic, turmeric, 1/4 tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.
3. 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.
4. Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.

green lentils, kosher salt, yogurt, garlic, ground turmeric, freshly ground black pepper, sunflower seeds, lemon juice, extravirgin olive oil, avocado, baby arugula, basil

Taken from www.epicurious.com/recipes/food/views/big-green-lentil-salad (may not work)