I adore avocados and eat them every week. It’s not uncommon for me to go through 3-5 avocados in a week. I put them on eggs, salads, make gluten-free brownies, top enchiladas, make guacamole with them…the list goes on and on.
There are so many recipes that utilize this awesome fruit. Give it a go…you won’t be disappointed.
Each day this week, I’ll list 2 different health benefits of avocados AND, post a video, showcasing a different way to use this amazing plant.
In an effort to stay on a (mostly) meat-free, cancer-fighting diet, I thought I would make some lentils in my Instant Pot. I used this recipe as a guide, however, I halved the recipe because I was cooking just for me.
I did adjust the ingredients and used the following:
1 cup red lentils
2 cups water
small red onion; diced
(2) cloves of garlic; minced
half a can of diced tomatoes
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
pinch of black pepper
I did saute the onions in a bit of olive oil and added the garlic once the onions were just about done cooking. Added the rest of the ingredients, gave it a stir and set the Instant Pot to 15 minutes. Quick release when the time was up.
The lentils were full of flavor. Sadly, I was out of avocados and gluten-free tortillas, but I still plated and consumed them happily. These definitely are a great substitution for meat.
I will note, the original recipe says it’s vegetarian, but that’s only if you use water and she uses chicken stock. If you use water to cook the lentils, it actually becomes a great tasting, vegan dish.