Lentils with Veggies, Avocado, Walnuts, and Hummus

Ingredients

• Lentils

  raw

  ½ cup or 96g

• Olive oil

  2 tbsp or 27g

• Asparagus

  raw

  6 spear, medium or 96g

• Garlic

  raw

  3 cloves, minced or 9g

• Spinach

  raw

  6 cup or 180g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Avocado

  raw

  ½ fruit or 101g

• Hummus

  commercially prepared

  2 tbsp or 30g

• Sriracha

  2 tsp or 10g

• English walnuts

  ¼ cup, chopped or 29g

Directions

1. Rinse the lentils, then simmer in plenty of boiling water until tender but still holding their shape, 20–25 minutes; begin checking at 15 minutes. Drain well.
2. Warm the olive oil in a large sauté pan over medium-high heat. Cut asparagus into bite-size pieces and cook until just tender, about 3 minutes. Stir in minced garlic for 30 seconds, then add spinach and cook until wilted, about 2 minutes, adding a splash of water if the pan is dry. Season with salt and pepper to taste.
3. Divide lentils between bowls and top with the sautéed vegetables. Add avocado slices, a dollop of hummus, and a drizzle of sriracha. Finish with chopped walnuts and serve.