Stovetop, Frying pan, Grater
Drain the canned lentils & set aside.
Lightly toast the pumpkin seeds in a pan over medium-low heat for 2 min (optional).
Peel & cube the avocado.
In a small bowl, combine the yogurt, turmeric, lemon juice, lemon zest, salt & pepper.
Spread the yogurt sauce over the bottom of a plate. Top with the lentils, avocado & arugula. Garnish with the toasted pumpkin seeds (optional) & a drizzle of olive oil. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Lentil Salad with Yogurt Sauce" contains 498 Energy, 32 g of Fat, 26 g of Carbohydrates, 25 g of Protein, 12 g of Fiber.