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.
INGREDIENTS
- 2/3 cup beluga lentils, rinsed and sorted
- 1 tbsp toasted sesame oil (divided)
- 1/4 cup seasoned rice vinegar (divided)
- 6 oz shredded red cabbage
- 1 carrot, peeled and grated
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 6 tbsp gluten-free Thai peanut sauce
- 1 tbsp tuxedo sesame seeds
- 1 avocado, peeled and halved
- 1/4 cup peanuts, chopped
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Combine lentils, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 20 to 25 minutes. Drain any remaining water. Stir in just 1 tsp sesame oil, just half the vinegar, and a pinch of salt and set aside. (4-serving meal: use 2 cups water, 2 tsp sesame oil) (TIP: To “sort” lentils (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones.)
Combine cabbage, carrot, cilantro, just half the Thai peanut sauce, remaining sesame oil, remaining vinegar, and a pinch of salt in medium bowl and toss.
Place sesame seeds on small plate and press avocado halves into seeds until well coated.
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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