Lentils with veggies, avocado, walnuts & hummus
Discover a nutritious and delicious recipe featuring tender lentils, fresh veggies, creamy avocado, crunchy walnuts, and tangy hummus. Perfectly seasoned with chili sauce, garlic, olive oil, salt, and pepper, this hearty meal is both wholesome and satisfying. Explore the vibrant flavors and health benefits packed into every bite of this delightful dish.
- 09 Jun 2025
- Cook time 25 min
- Prep time 5 min
- 2 Servings
- 11 Ingredients
Cooking a nutritious meal doesn't have to be complicated. This recipe for Lentils with Veggies, Avocado, Walnuts, & Hummus is a great way to include a variety of nutrients in your diet. Lentils provide a great source of protein, while the combination of vegetables, avocado, walnuts, and hummus adds a delicious array of flavors and textures. Perfect for a wholesome lunch or dinner, this dish is both satisfying and easy to prepare.
Ingredients:
Instructions:
- Rinse 1/2 cup lentils thoroughly under cold water.
- In a medium pot, add the lentils and cover them with water (about 2 cups).
- Bring to a boil over high heat, then reduce the heat and let simmer for 20-25 minutes, or until the lentils are tender.
- Once cooked, drain any excess water and set the lentils aside.
- While the lentils are cooking, heat 2 tbsp olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- Add the chopped asparagus to the skillet and cook for about 4-5 minutes until they start to soften.
- Lower the heat if necessary to prevent burning.
- Add the spinach to the skillet. Cook, stirring frequently, until the spinach is wilted (about 2-3 minutes).
- Once the vegetables are cooked, add the cooked lentils to the skillet.
- Season with a dash of salt and black pepper to taste. Stir well to combine all ingredients and ensure everything is evenly heated.
- Transfer the lentil and vegetable mixture to serving bowls.
- Top each serving with sliced avocado, a dollop of hummus, and drizzle with chili sauce.
- Sprinkle chopped walnuts on top for added crunch and flavor.
- Serve immediately and enjoy this healthy and delicious dish.
Tips:
- Rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Cook the lentils in a pot with double the amount of water until they are tender, but not mushy, usually around 20-30 minutes.
- Heat the olive oil in a large pan over medium heat and sauté the chopped garlic cloves until they are golden brown.
- Add the asparagus spears and cook until tender, about 5-7 minutes.
- Toss in the spinach and cook until wilted, approximately 2-3 minutes.
- Season the vegetables with a pinch of salt and a dash of black pepper to enhance the flavors.
- Cut the avocado into slices or cubes and set aside.
- Once the lentils are cooked, drain any excess water and combine them with the sautéed vegetables.
- Serve the lentil and vegetable mixture in a bowl, top with avocado slices, a dollop of hummus, and drizzle with chili sauce.
- Sprinkle the walnuts on top for added crunch and nutritional benefits.
With a balance of flavors and textures, this Lentils with Veggies, Avocado, Walnuts, & Hummus recipe is not only healthy but also incredibly delicious. Whether you're looking for a nutritious meal or a dish that is quick and easy to prepare, this recipe fits the bill. Enjoy your flavorful and nutrient-packed meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 430kcal | 22% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 13g | 34% |
| Sugar 3.62g | 4% |
| Fat | |
| Fat 36g | 41% |
| Saturated 4.40g | 15% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 90mg | 17% |
| Vitamin B1 0.68mg | 57% |
| Vitamin B2 0.46mg | 35% |
| Vitamin B3 3.47mg | 22% |
| Vitamin B6 0.79mg | 47% |
| Vitamin B9 420ug | 105% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 43% |
| Vitamin E 4.10mg | 27% |
| Vitamin K 470ug | 392% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.94mg | 104% |
| Iron, Fe 6mg | 57% |
| Magnesium, Mg 160mg | 39% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 1230mg | 36% |
| Selenium, Se 5ug | 9% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 3.28mg | 30% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Pan-fried pork with spinach, raisins and pine nuts
Perfectly seasoned with lemon zest and coriander, this dish offers a quick, delicious meal option for any night of the week.
13 Mar 2025Spaghetti with spinach-avocado pesto and white beans
Topped with juicy cherry tomatoes, this vegan-friendly pasta is both delicious and healthy.
15 Mar 2025Bacon-wrapped beef with garlic mushrooms
Quick and easy to prepare, this meal is a delightful combination of textures and tastes.
04 Jun 2025