Stuffed avocados with lentil salad
Spain on a Fork · ♥ 613 likes · 5.4K views · 7 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 190 g dried green lentils
Rinse one cup of dried green lentils in a fine sieve under water; they do not need soaking overnight.
- 720 ml water
- 1 whole bay leaf
Add the lentils to a stock pot with 3 cups of water and one bay leaf and turn to a high heat.
Once it boils, lid on, lower to a low heat and simmer 15 to 20 minutes until just cooked through.
Drain into a colander, rinse under cold water to stop the cooking and bring them to room temperature, shake off the excess and transfer to a large bowl.
- 50 g chopped red onion
- 75 g chopped red bell pepper
- 50 g chopped English cucumber
- 8 g chopped parsley
Add the chopped red onion, red bell pepper, English cucumber and parsley over the lentils.
- sea salt
- freshly cracked black pepper
- 45 ml extra virgin olive oil
- 15 ml fresh lemon juice
- 1 cloves garlic
- 1 g dried oregano
- sea salt
- freshly cracked black pepper
For the dressing, combine the extra virgin olive oil, lemon juice, grated garlic, dried oregano, sea salt and black pepper in a bowl.
- avocados
Whisk the dressing until well mixed, pour it over the lentil salad and mix gently.
Cut the avocados in half lengthwise, remove the pit and scoop out some pulp with a spoon to widen the hole, leaving enough to hold the shell together.
Choosing and hollowing avocados