Cumin Lentil Salad With Cucumber Basil Guacamole

• Cumin Lentil Salad
• 1 cup french lentils
• 2 cups vegetable stock
• 1 sprig bay leaf
• 1 tablespoon olive oil
• 1/2 red onion, diced
• 1 bell pepper, diced
• 1 cup roasted corn
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• 2 handfuls arugula
• 2 tablespoons sour cream
• tomatillo salsa
• Cucumber Basil Guacamole
• 1 cucumber, prefereably seedless, diced
• 1 bunch basil, finely chopped
• 2 avocados, halved, pitted, and diced
• 1 tablespoon lemon zest
• 1 lemon juice
• 1/4 cup pepitas, toasted
• 1 teaspoon cayenne powder
• salt and pepper

1. Combine lentils, vegetable stock and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are just tender, about 25 minutes.
2. Meanwhile, heat oil in large skillet over medium-high heat. Cook the onion and salt until onion begins to soften, 2 to 3 min. Then add the bell pepper and spices, stir and then cook for another 2 to 3 min. Add the roasted corn. Stir and turn off heat.
3. Once the lentils are done, strain and remove the bay leaf. Add them to the sauteed vegetables.
4. To plate, place a handful of the arugula down and top with the cumin lentil salad. Spoon the desired amount of tomatillo salsa and finish with a dollop of the sour cream.
5. In a large mixing bowl, mash the diced avocados with a fork. Add the diced cucumber, lemon zest, lemon juice, basil, and salt and pepper; stir to combine. Scoop mixture in to a serving bowl and top with the toasted pepitas and dust with the cayenne powder.

cumin, french lentils, vegetable stock, bay leaf, olive oil, red onion, bell pepper, corn, cumin, chili powder, coriander, paprika, arugula, sour cream, salsa, cucumber basil, cucumber, basil, avocados, lemon zest, lemon juice, pepitas, cayenne powder, salt

Taken from food52.com/recipes/39905-cumin-lentil-salad-with-cucumber-basil-guacamole (may not work)