Cumin Lentil Salad With Cucumber Basil Guacamole

1. 1

   Combine lentils, vegetable stock and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are just tender, about 25 minutes.

2. 2

   Meanwhile, heat oil in large skillet over medium-high heat. Cook the onion and salt until onion begins to soften, 2 to 3 min. Then add the bell pepper and spices, stir and then cook for another 2 to 3 min. Add the roasted corn. Stir and turn off heat.

3. 3

   Once the lentils are done, strain and remove the bay leaf. Add them to the sauteed vegetables.

4. 4

   To plate, place a handful of the arugula down and top with the cumin lentil salad. Spoon the desired amount of tomatillo salsa and finish with a dollop of the sour cream.

5. 5

   In a large mixing bowl, mash the diced avocados with a fork. Add the diced cucumber, lemon zest, lemon juice, basil, and salt and pepper; stir to combine. Scoop mixture in to a serving bowl and top with the toasted pepitas and dust with the cayenne powder.

* Per serving · 4 servings · Values may vary.