Thai Peanut Lentil Bowls
with Crunchy Slaw & Sesame-Crusted Avocado
Sweet and spicy Thai peanut sauce and creamy avocado add richness to this high-protein, refreshing, and colorful lentil bowl. Beluga lentils, a type of small, black lentil with an earthy flavor, retain their firm texture once cooked.
Nutrition (per serving)
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INGREDIENTS
- 6 oz shredded red cabbage
- 1 carrot, peeled and grated
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 6 tbsp Thai peanut sauce
- 1 tbsp toasted sesame oil (divided)
- 1/4 cup seasoned rice vinegar (divided)
- 1 tbsp tuxedo sesame seeds
- 1 avocado, halved
- 6 oz beluga lentils
- 1/4 cup peanuts, crushed in bag
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Combine cabbage, carrot, cilantro, just half the Thai peanut sauce, just 2 tsp sesame oil, just half the vinegar, and a pinch of salt in medium bowl and toss. (4-servings: use 4 tsp sesame oil)
Place sesame seeds on small plate and press avocado halves into seeds until well coated.
Make small tear at top of lentil bag and microwave for 60 seconds. Transfer to medium bowl and stir in remaining sesame oil, remaining vinegar, and a pinch of salt. (4-servings: use 2 cups water, 2 tsp sesame oil) (TIP: If you don’t have a microwave, combine lentils and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide lentils between bowls. Top with crunchy slaw and drizzle with remaining Thai peanut sauce. Scoop sesame-crusted avocado flesh from skin in one piece and place on lentils. Sprinkle with peanuts. Dig in!
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