Cumin Lentil Salad With Cucumber Basil Guacamole

December 27, 2015
5 Ratings
Photo by Cassandra
  • Serves 4
Author Notes

This meal was inspired by one of those nights where you are standing and staring, with the glow of the refrigerator light on your face, wondering what to make while consciously avoiding having to make a trip the grocery store. The previous night was Christmas, full of seasonal holiday indulgences, which meant dinner tonight should be something light and an attempt to clean out what I have left from the multitude of appetizer dishes I had made. The challenge was there was no left over meat, eggs, or cheese. To add to this, I was out of the pantry staples of rice and pasta. Just a scant cup of dried lentils and some vegetables were the given main ingredients. I searched for a common theme that would tie it together. In the corner of the refrigerator door was a jar of the remaining roasted tomatillo salsa we had from a farmer's market. Inspiration found, south of the border is where dinner was headed... —Cassandra

What You'll Need
  • Cumin Lentil Salad
  • 1 cup french lentils
  • 2 cups vegetable stock
  • 1 sprig bay leaf
  • 1 tablespoon olive oil
  • 1/2 red onion, diced
  • 1 bell pepper, diced
  • 1 cup roasted corn
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 2 handfuls arugula
  • 2 tablespoons sour cream
  • tomatillo salsa
  • Cucumber Basil Guacamole
  • 1 cucumber, prefereably seedless, diced
  • 1 bunch basil, finely chopped
  • 2 avocados, halved, pitted, and diced
  • 1 tablespoon lemon zest
  • 1 lemon juice
  • 1/4 cup pepitas, toasted
  • 1 teaspoon cayenne powder
  • salt and pepper
  1. Combine lentils, vegetable stock and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are just tender, about 25 minutes.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Cook the onion and salt until onion begins to soften, 2 to 3 min. Then add the bell pepper and spices, stir and then cook for another 2 to 3 min. Add the roasted corn. Stir and turn off heat.
  3. Once the lentils are done, strain and remove the bay leaf. Add them to the sautéed vegetables.
  4. To plate, place a handful of the arugula down and top with the cumin lentil salad. Spoon the desired amount of tomatillo salsa and finish with a dollop of the sour cream.
  5. In a large mixing bowl, mash the diced avocados with a fork. Add the diced cucumber, lemon zest, lemon juice, basil, and salt and pepper; stir to combine. Scoop mixture in to a serving bowl and top with the toasted pepitas and dust with the cayenne powder.

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  • Taylor Stanton
    Taylor Stanton
  • LeBec Fin
    LeBec Fin

2 Reviews

Taylor S. March 23, 2020
Just made this but served it with rice and sautéed greens instead of on a bed of arugula. Nice idea to use up the rest of my lentils, thanks!
LeBec F. December 30, 2015
hey cassandra, nice job! ya' know what? Just add more stock to the lentils- and you gotta a zuppa! Def for me!