Ingredients:
1 Tbsp (15 mL) extra-virgin olive oil
1/4 small sweet onion, finely diced
1 large garlic clove, smashed and minced
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) chili powder
14 oz (398 mL) can green lentils, rinsed and drained
Generous pinch of salt
1 tsp (5 mL) lime juice
1/3 cup (80 mL) toasted pepitas, divided (see Tip)
Freshly ground black pepper
4 leaves leafy lettuce
Spicy Guacamole
1 large ripe avocado, pitted and peeled
3/4 cup (180 mL) cilantro leaves
1/2 jalapeno, seeded and chopped
1 garlic clove, chopped
Juice from 1 lime
1/4 tsp (1 mL) salt
Toppings
1 diced tomato
1/4 cup (60 mL) sliced black olives
2 green onions, chopped
2 Tbsp (30 mL) crumbled feta cheese
1/4 cup (60 mL) plain Greek yogurt
Cilantro sprigs
1/2 lime, cut into wedges
Directions:
- In heavy saucepan, heat oil. Sauté onion until soft and almost clear. Stir in garlic, cumin, and chili powder. Sauté for 30 seconds. Stir in lentils and 2 Tbsp (30 mL) water. Stir to blend. Add a splash more water if needed to prevent sticking. Cover and simmer for 5 minutes for flavours to blend. Remove from heat and stir in lime juice and half the pepitas. Cover and set aside.
- Chop avocado and place in food processor along with remaining guacamole ingredients. Whirl until as smooth as you’d like.
- Line takeout container with lettuce leaf. Top with scoop of lentils, dollop of guacamole, some diced tomato, black olives, green onions, and feta. Drizzle with yogurt and serve with cilantro sprig and lime wedge. Sprinkle with remaining pepitas and serve.
Serves: 4
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