Cumin Lentil Salad With Cucumber Basil Guacamole Recipe

Name: Cumin Lentil Salad With Cucumber Basil Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cumin Lentil Salad; 1 cup french lentils; 2 cups vegetable stock; 1 sprig bay leaf; 1 tablespoon olive oil; 1/2 red onion, diced; 1 bell pepper, diced; 1 cup roasted corn; 1 tablespoon cumin; 1 tablespoon chili powder; 1 teaspoon coriander; 1 teaspoon smoked paprika; 2 handfuls arugula; 2 tablespoons sour cream; tomatillo salsa; Cucumber Basil Guacamole; 1 cucumber, prefereably seedless, diced; 1 bunch basil, finely chopped; 2 avocados, halved, pitted, and diced; 1 tablespoon lemon zest; 1 lemon juice; 1/4 cup pepitas, toasted; 1 teaspoon cayenne powder; salt and pepper

Servings: persons

Cumin Lentil Salad
1 cup french lentils
2 cups vegetable stock
1 sprig bay leaf
1 tablespoon olive oil
1/2 red onion, diced
1 bell pepper, diced
1 cup roasted corn
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon coriander
1 teaspoon smoked paprika
2 handfuls arugula
2 tablespoons sour cream
tomatillo salsa
Cucumber Basil Guacamole
1 cucumber, prefereably seedless, diced
1 bunch basil, finely chopped
2 avocados, halved, pitted, and diced
1 tablespoon lemon zest
1 lemon juice
1/4 cup pepitas, toasted
1 teaspoon cayenne powder
salt and pepper

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

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Cumin Lentil Salad, 1 cup french lentils, 2 cups vegetable stock, 1 sprig bay leaf, and more.

Yes, Cumin Lentil Salad With Cucumber Basil Guacamole falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cumin Lentil Salad With Cucumber Basil Guacamole

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