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Happy Hump Day! Sprouted Lentils with Avocado and Goat Cheese

Yvonne Tally
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Lentils and Avocado copy

This is a delicious and nutrition side dish or main dish. I made it this weekend and served it with herbed roasted chicken. I ate it the next day for lunch with a poached egg on top. The richness of the warm yolk along with the tanginess of the goat cheese layered perfectly with the lentil’s nutty flavor and the creaminess of the avocado. Lentils are very high in protein and fiber, low in a calories and carbohydrate. They are quick and easy to prepare and are scrumptious hot or chilled. Enjoy!

Makes about 2.5 cups / 3 – 4 servings

2 cups sprouted lentils (or any lentil – they’re all good!)

2 – 2 ½ cups organic chicken stock

1 medium or large carrot – chopped

1 whole clove garlic – bruised (lightly smacked with the back of a knife)

1 spring onion (or 1/2 medium yellow onion) – chopped

1 bay leaf

2 tablespoons extra virgin olive oil

2 oz. goat cheese – per serving

1/4 avocado – sliced or chunks – per serving

Optional: Sliced tomatoes – heirlooms are meaty and dense and in season and work well in this dish. Blanched green beans and toasted pumpkin seeds are also a great addition.

  • In a sauté pan or pot, sauté the chopped carrots, onions and garlic in half the olive oil until translucent – about 2-4 minutes.
  • Add the lentils and sauté 2 minutes.
  • Add enough chicken stock to cover the lentils extending about ½ inch over the lentils.
  • Add the bay leaf — poke it under the liquid.
  • Bring to boil and immediately turn flame down to a simmer. Cover the pot or pan with a lid set slightly askew. Simmer until tender, about 15 minutes.
  • Remove lid and increase flame slightly if you want to reduce liquid, or use a slotted spoon to remove lentil if you do not want the liquid, or, serve with the liquid – it’s all good!
  • Add the crumbled goat cheese and avocado and drizzle with the remaining olive oil.
  • Season to your liking. I love it with a bit of coarse sea salt and cracked pepper.

Note:

These measurements are a starting place. You can’t go wrong on this recipe so if you like more garlic, add it! And the same goes for the onions, carrots, cheese, avocado, and any of the optional ingredients.

Make it Your Own!

AUTHOR

Yvonne Tally

All stories by: Yvonne Tally

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