Heat a small sauté pan over medium heat. Add the walnuts and cook until lightly toasted, 5 to 7 minutes. Let them cool, then roughly chop.
Cut or rip the basil into bite-sized pieces.
Mix the lentils, arugula, basil, parsley, garlic, and cumin together in a bowl. Squeeze the lemon into the mix, and then fold in the yogurt. Mix again, and then slowly pour in the olive oil, stirring as you go.
Season to taste with salt and pepper, then mix in the chopped nuts.
Thickly slice, then toast the sourdough. To assemble, add the lentil mixture on top of the toast, then finish with crumbled feta, red pepper flakes, and chives.
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