Lentils with Veggies, Avocado, Walnuts & Hummus

Ingredients

• Lentils

  Raw

  ½ cup or 96g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  3 cloves, minced or 9g

• Asparagus

  Raw

  6 spear, medium (5-1/4" to 7" long) or 96g

• Spinach

  Raw

  6 cup or 180g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Hummus

  Commercial

  2 tbsp or 30g

• Sriracha Sauce

  Trader Joe's

  2 tsp or 8g

• Walnuts

  Nuts, black, dried

  ¼ cup, chopped or 31g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the lentils in boiling water until tender, but not broken, 20 to 25 minutes. (if you can’t find French lentils and are using regular green lentils, the timing may be shorter. Start checking at the 15-minute mark.)
2. Heat the oil in a large sauté pan over medium-high. Chop asparagus into pieces and add to pan. Sauté until slightly tender, 3 minutes. Add the garlic; bloom 30 seconds. Add the spinach and sauté until wilted, 2 minutes. Add a small splash of water if needed. Season with a little salt and pepper.
3. Serve lentils with sautéed veggies, topped with avocado slices, a dollop of hummus and a little sriracha. Add chopped walnuts and enjoy!

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