Ingredients
- Soup:
- 4 c. water
- 3 c. lentils, washed and drained
- 3 ea. sprigs of thyme
- 2 ea. shallots, peeled and shaved
- 1 ea. small ginger root
- 1 T. + 1 t. extra virgin olive oil
- 1/4 t. cumin
- Salt and pepper to taste
- Decorate:
- 1 ea. Avocados From Mexico, cubed
- 1 ea. apple, diced
- 1/2 ea. onion, finely chopped
- 2 T. fresh cilantro, finely chopped
- 1 T. mint leaves, finely chopped
- Salt and pepper to taste
Instructions
- Put the lentils in a saucepan and add water, ginger root, peeled and halved shallots, cumin, thyme and salt and pepper to taste. Finally, add one tablespoon of olive oil and bring to a boil. Once boiling, reduce the heat to low, cover and cook for 25 minutes or until lentils are tender.
- Once the lentils are ready, remove the sprigs of thyme, ginger and shallot.
- Prepare decoration. In a medium bowl, mix avocado, apple, cilantro, onion and mint and drizzle with a teaspoon olive oil. Salt and pepper to taste.
- Evenly distribute the soup between 4 bowls and top with equal amounts of avocado-apple topping and serve.
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!
