As an Eastern Mediterranean recipe developer, I love working with lentils and yogurt in
my recipes. This simple recipe is an ode to the joy of Mediterranean cooking. Once
lentils are prepared, they are spooned over a bed of cold, creamy yogurt, creating a
stunning contrast in temperature and texture.

Ingredients

• 1 1.2 cup rinsed brown lentils
• 1 tsp salt
• 1 cup plain Greek yogurt
• 2 cloves of garlic finely minced
• 1 tsp ground turmeric
• 1 cup unsalted toasted sunflower seeds
• 1 juice of fresh lemon
• 3 Olive oil plus for drizzling
• 1 ripe avocado cut into cubes
• 1 cup baby arugula
• 1 cup Fresh basil

Instructions

1. Cook lentils in a large pot in simmering salted water until tender but still holding
   the shape. Drain and rinse in cold water, and drain again.
   2.Mix, yogurt, garlic, turmeric and some salt to taste in a small bowl and set aside.
2. In another bowl, toss lentils, sunflower seeds, lemon juice, 3 TBS olive oil and salt to
   taste, gently add avocado, arugula, and basil.
3. Spread yogurt on a platter, spoon the lentil mixture on top, and drizzle with oil.