Ingredients
- 1 ea. Avocados From Mexico, sliced
- 1 c. lentils (green, red, or black)
- 1 c. vegetable broth
- 2 carrots, peeled and finely chopped
- 2-3 c. water
- 1 T. turmeric
- 1/2 t. garlic powder
- 1/2 t. garlic powder
- Topping
- 1 oz. feta cheese, crumbled
- 4 T. sundried tomatoes, chopped
- Dressing
- 1/4 c. apple cider vinegar
- 1 T. Dijon mustard
- 1 T. maple syrup
- 3 T. olive oil, plus more to drizzle on top
- 3 T. scallions, chopped
- 4 T. sunflower seeds, roasted unsalted
Instructions
- In a large sauce pot, bring lentils, vegetable broth, carrot, water and seasonings to a boil. Turn heat down, and simmer for about 20 minutes until lentils are tender (taste). When lentils are done, drain water and let cool.
- While lentils are cooking prepare the dressing: In a large bowl, whisk together the vinegar, Dijon mustard, maple syrup and olive oil.
- Place cooled lentils in a large bowl and combine with dressing. Add the scallions and avocado and gently combine with lentil mixture. Season with salt and pepper.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
