Guacamole with Black Lentils & Kidney Beans
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Cook time: 
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Serves: 4
  • For Guacamole:
  • - 2 medium ripe avocado, pitted and diced
  • - 1 medium cucumber, chopped
  • - 2 tablespoons fresh lime juice
  • - 1-2 garlic cloves, pressed or minced
  • -1 teaspoon salt
  • -2 green onion, chopped
  • - ¼ cup fresh cilantro, mostly leaves, chopped
  • Black Lentils & Kidney Beans Salad:
  • - 200 g cooked black beluga lentils
  • - 200 g canned kidney beans (or cooked beans)
  • - 2 chili peppers, chopped
  • - 1 tbsp of olive oil
  • - 1 tsp chili flakes
  • - sea salt and pepper
  1. First off, cook the black beluga lentils according to the package instruction.
  2. Meanwhile, get ready the cherry tomatoes salad and guacamole. With a spoon, scoop the avocados flesh into a medium-sized mixing bowl. Add the cucumber, lime juice, garlic, green onions, cilantro and salt into the blender and blend them until creamy and smooth.
  3. When lentils are cooked, heat 1 tbsp of olive oil in a second saucepan over medium-high heat. Add the kidney beans and sauté until they get a bit more browned. Then reduce the heat to a lower level, add the lentils, chili peppers and chili flakes. Let them simmer, stirring occasionally, for 3 more minutes. Season carefully with sea salt and pepper and squeeze a bit of lemon juice/lime juice.
  4. Serve them together in your favorite bowl. Bon appetite! :)
STORAGE SUGGESTIONS: If you have leftover guacamole, cover the top with plastic wrap, pressing it against the surface to minimize oxidation. Guacamole is best fresh but will keep in the refrigerator for up to two days.
Recipe by Cook it fit at