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Homemade Lentil Bowls with Avocado, Eggs and Cholula recipe photo

Lentil Bowls with Avocado, Eggs and Cholula

This Lentil Bowl is a flavor-packed delight! Creamy avocado, hard-boiled eggs, and a kick of Cholula make it a must-try.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Lentil Bowls:
  • 1.5 cups cooked lentils any variety such as green or brown
  • 1 squeeze lime fresh lime juice
  • to taste kosher salt
  • to taste black pepper
  • 3 large hard-boiled eggs peeled and sliced
  • 2 ounces sliced avocado
  • 0.5 cup halved grape tomatoes
  • to taste chopped cilantro for garnish
  • a few dashes Cholula hot sauce

Equipment

  • Pot
  • Colander
  • Knife
  • Cutting board
  • Serving bowls

Method
 

Instructions:
  1. Start by rinsing 1-1/2 cups of dry lentils under cold water. In a pot, add the lentils and cover them with water. Bring to a boil, then reduce the heat and let them simmer for about 20-25 minutes or until tender. Drain and set aside.
  2. While the lentils are cooking, place your eggs in a saucepan and cover them with water. Bring to a boil and then remove from heat. Cover the pot and let sit for about 12 minutes. After that, transfer the eggs to an ice bath to cool before peeling.
  3. Once the eggs are cooled and peeled, slice them into quarters. Halve your grape tomatoes and slice the avocado.
  4. In serving bowls, start with a base of lentils. Top with slices of hard-boiled egg, avocado, and halved grape tomatoes.
  5. Sprinkle chopped cilantro on top and drizzle with a squeeze of lime. Finish off with a few dashes of Cholula hot sauce. Season with kosher salt and black pepper to taste.

Notes

  • Store lentils and toppings separately to maintain freshness.
  • Refrigerate in airtight containers for up to 3 days.
  • Assemble before serving to prevent browning of avocado.