Lentils with Veggies, Avocado, Walnuts, and Hummus

Ingredients

• Lentils

  Raw

  ½ cup or 96g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Asparagus

  Raw

  6 spear, medium or 96g

• Garlic

  Raw

  3 cloves, minced or 9g

• Spinach

  Raw

  6 cup or 180g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Hummus

  Commercial

  2 tbsp or 30g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Walnuts

  Nuts, black, dried

  ¼ cup, chopped or 31g

Directions

1. Cook the lentils in boiling water until tender, but not broken, 20 to 25 minutes. Start checking at the 15-minute mark if using regular green lentils.
2. Heat the oil in a large sauté pan over medium-high heat. Chop asparagus into pieces and add to pan. Sauté until slightly tender, 3 minutes. Add the garlic; cook about 30 seconds. Add the spinach and sauté until wilted, about 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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