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►  Makes 4 Servings
4 slices thick-cut bread, gluten-free if necessary

Cooking oil spray

1 large avocado (200 g)

1 cup (285 g) cooked green or black lentils

1/2 cup (150 g) sliced tomatoes

1 tablespoon (3 g) minced cilantro or basil

1/4 teaspoon coarse salt

1/8 teaspoon black pepper

Coat the 4 slices of bread lightly with cooking oil spray and toast them until golden brown. Slice the avocado and divide it among the bread slices, spreading it out evenly. Top each with 1/4 cup (70 g) of lentils, a couple of slices of tomato, minced herbs, salt, and pepper. Serve warm.


Recipe Notes

Some grocery stores sell cooked lentils in their refrigerated area, or they sell canned cooked lentils. As noted in the first chapter (shown here), you can bulk cook lentils to have ready in

your refrigerator for recipes like this!