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, english

  ¼ cup, chopped or 29g

Directions

1. Cook the lentils in boiling water until tender, but not broken, for 20 to 25 minutes. Check at the 15-minute mark if using regular green lentils.
2. Heat the olive oil in a large sauté pan over medium-high heat. Chop the asparagus into pieces and add to the pan. Sauté until slightly tender, about 3 minutes. Add the minced garlic and cook for about 30 seconds. Add the spinach and sauté until wilted, about 2 minutes. Add a splash of water if needed. Season with salt and pepper to taste.
3. Serve the cooked lentils with the sautéed vegetables, topped with avocado slices, a dollop of hummus, and a drizzle of sriracha. Sprinkle with chopped walnuts and enjoy.

Similar Foods

• Balsamic Rice with Lentils, Peppers, and Walnuts
• Lentil and Walnut Salad
• Veggies with Hummus
• Veggies, Pasta Sauce, and Red Lentil Rotini
• Roasted Beet Salad with Avocado, Goat Cheese and Candied Walnuts with Honey Dijon Vinaigrette
• Walnut, Spinach, and Avocado Smoothie