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Spicy Lentil Guacamole

Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
Print Recipe
Prep Time 40 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Mexican
Servings 8 people
Calories 4101.5 kcal

Equipment

  • 1 Medium Mixing Bowl
  • 1 Fork or Potato Masher For mashing avocados
  • 1 Cutting Board
  • 1 Chef's knife For chopping vegetables
  • 1 Measuring Spoons

Ingredients
  

Main

  • 2 ripe avocados pitted and peeled
  • 1 cup cooked and cooled truRoots® Organic Sprouted Green Lentils
  • 2 Roma tomatoes seeded and chopped
  • 1 jalapeno seeded and finely chopped
  • ¼ cup finely chopped red onion
  • 1 ½ tablespoons fresh lime juice or more to taste
  • ¾ teaspoon salt
  • 1 tablespoon minced cilantro

Instructions
 

  • Mash avocados in medium bowl. Add lentils, tomatoes, jalapeno, onion, lime juice, salt and cilantro. Stir to combine. Chill.

Notes

For superior texture, ensure avocados are perfectly ripe—yielding to gentle pressure but not soft. The key to the unique texture of this guacamole lies in the lentils; cook them al dente and cool completely to prevent a mushy result. To mitigate the sharp bite of red onion, a quick rinse under cold water or a brief soak in lime juice before adding can mellow its pungency. Always use fresh lime juice for bright acidity. To enhance the spice and introduce a smoky note, consider charring the jalapeño before seeding and chopping. When chilling, press plastic wrap directly onto the surface of the guacamole to prevent oxidation and keep its vibrant green color.