Main Dishes

Creamy Green Lentil with Avocado & Tomatoes


1 cup green lentil,

1 cup yellow and red cherry tomatoes,

1/2 avocado sliced very thin,

1 tablespoon lemon juice,

1 teaspoon granule garlic,

1 teaspoon salt,

1 teaspoon cornstarch,

1 teaspoon ground mustard,

1/2 teaspoon chili flakes,

Black cumin and sesame seeds,

Oat Creme ( I used 250 ml. Oatly imat )

Celery microgreens to decorate.


1. Wash and strain lentils, place in a pot, cover with filtered water. Cook for about 15-17 minutes or until soften.

2.Place oatly imat into the pot, add 1 teaspoon cornstarch, whisk well. Cook on medium heat until bubbled, then add garlic, salt, chili flakes, ground mustard, mix well.

3. Add cooked lentils into the oat cream, stirring occasionaly cook until tender.

4. Place lentin in a large plate, add sliced avocado and cherry tomatoes. Add 1 tablespoon lemon juice over the avocado. Sprinkle salt.

5. Decorate with celery microgreens, black cumin and sesame seeds.


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  • Reply Cristina October 18, 2018 at 3:57 pm

    Wow this dish looks like a dream, so gorgeous and healthy! I love your photographs too! Making this very soon. Thank you so much for the recipe!! 🙂

    • Reply Gurme Vegan October 18, 2018 at 3:59 pm

      thank you, hope you’ll like it 🙂

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