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Guacamole with Black Lentils & Kidney Beans

April 28, 2015 by Cris 6 Comments

This homemade guacamole served with lentils & beans salad looks festive, right? And it’s delicious, creamy and light – right on time for a busy weeknight.

Guacamole-with-Black-Lentils-Kidney-Beans
This particular guacamole recipe has been my fast-to-grab snack over the past couple of days. Basically, I went and topped some whole-grain crackers with guacamole and sliced hard boiled egg and I was good to go for some time. By the way, I strongly recommend you try this snack – deliciousness guaranteed.

Loaded with avocados, cucumber, garlic, green onion, cilantro, olive oil, lime juice and salt, it might be your favorite sauce, too. What I love most about this recipe is how compatible is with, literally, everything: salads, chips, crackers, chicken, dipping veggies, all your favorite healthy stuff.

Guacamole with Black Lentils & Kidney Beans
Having a busy week, I needed something that would be delicious for my dinner, but not to take up too much time. So I made a super easy salad…

Now imagine how this homemade guacamole sauce goes with a simple vegan salad made only of black beluga lentils, kidney beans, and chili pepper. Festive, healthy and so darn tasty!

Guacamole with Black Lentils & Kidney Beans
Guacamole with Black Lentils & Kidney Beans
Homemade guacamole with fresh lentils and beans salad makes a beautiful healthy plate for dinner! It’s a vegetarian/vegan, gluten-free meal (if you want) that everyone will enjoy. Make more of this guacamole as it goes very well with tortilla chips and prepared raw vegetables, like carrots and broccoli.

Print
Guacamole with Black Lentils & Kidney Beans
Author: Cook it fit
Prep time:  5 mins
Cook time:  15 mins
Total time:  20 mins
Serves: 4
 
Ingredients
  • 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
Instructions
  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! 🙂
Notes
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.
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 Guacamole-with-Black-Lentils-Kidney-Beans
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below or share a picture on Instagram with the hashtag #cookitfit!

Be healthy and happy!

With love, Cris

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Related

Filed Under: DINNER, QUICK AND EASY, RECIPES, SALADS, VEGAN, WOWFOODS Tagged With: avocado, black beluga lentils, delicious, easy quick dinner, homemade guacamole, kidney beans, light salad, quick and easy, vegan meal

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Comments

  1. Sarah says

    April 28, 2015 at 6:17 pm

    This looks so good. I like mixing my beans with hummus (2 for one!) Love this recipe 🙂

    Reply
    • Cris says

      April 28, 2015 at 7:25 pm

      Thank you Sarah! Mmmm, your suggestion sounds yummy too. I need to try it out.

      Reply
  2. Cris says

    April 29, 2015 at 8:32 am

    Dana, let’s make a deal: you read all my recipes from now on and promise me to give them all a shot one by one, slowly but surely and I will guarantee you the maximum deliciousness in one plate! Quick to make, healthy and so sooo tasty! 🙂 Have a great day, too! Love from Germany xx

    Reply
    • Cris says

      April 30, 2015 at 6:06 am

      Thank you so much Dana. ☺️ I will happily and proudly accept your award! Muah :* P.S. By the way, write me please an email address where I could send you a few words about reddit’s rules and what I have come to learn. Meanwhile, whish you a sunny and beautiful day! XX

      Reply
  3. Mitzie Mee says

    May 1, 2015 at 7:00 am

    Looks delicious! I like that you pair it with the bean salad. I’m sure it makes it really filling, probably enough to make it work as lunch?

    Reply
    • Cris says

      May 1, 2015 at 7:41 am

      Oh yeah, it’s indeed a delicious combo that you can have it any time you want. Honestly, I had mine for dinner. Thank you so much Mitzie! P.S. I love your name, it’s so special. 🙂 Wish you a lovely weekend! XX

      Reply

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Welcome to Cook It Fit! Since June 2014, this blog has been the place for me to inspire and support you to make healthy lifestyle changes that last – with simple, delicious recipes and tips on how to make healthy choices every day. Though I'm now a certified nutrition coach, the information here is not intended to substitute the professional medical advice.
Stay healthy & be happy, Cris

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