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!
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Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.