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These vegan stuffed avocados are healthy and hearty. The avocados are stuffed with delicious lentil and vegetable filling and they’re so easy to make!
If you love lentils as much as I do, today’s recipe is up your alley! Lentils are so good for you and you can make them into different dishes such as Persian lentil soup, mujadara, or Mediterranean green lentil soup. This lentil stuffed avocados recipe is one of my favorite ways to add more lentils to our meals and I bet you’re going to love it too!
Table of Contents
All about lentils
Lentils are a great source of protein which makes them a great meat alternative. They’re also packed with fiber and vitamin B. They are inexpensive and so versatile.
There are different types of lentils available and each can be used in a different recipe. Red lentils are usually smaller and when cooked, they become mushy and their color changes to yellow. Some of our favorite red lentil recipes are vegan lentil meatballs and Turkish lentil soup.
On the other hand, green and brown lentils keep their shape when cooked and are used in a variety of dishes such as Mediterranean lentil salad or Persian lentil rice (adas polo).
For today’s stuffed avocado recipe we are using green lentils and will mix it with some vegetables and a lovely dressing for more flavor. Follow along for all my tips and tricks!
Ingredients
- Lentils: You need green or brown lentils for this stuffed avocados recipe. Red lentil won’t work since they become mushy when cooked.
- Vegetables: I used a combination of red peppers, olives and red onions plus parsley and green onion for more flavor.
- Dressing: A combination of lime or lemon juice, olive oil and spices makes the lentils very delicious and adds so much brightness to the dish.
Instructions
- Cook the lentils in water for 20 to 30 minutes until they are tender but not mushy.
- Drain the lentils and let them cool.
- Meanwhile, chop the vegetables. Add them to the cool lentils.
- Make the dressing by mixing the ingredients in a small bowl or a mason jar. Pour the dressing over the lentils and stir to combine.
- Slice the avocados in half and take out the pit. Scoop out some of the avocado so there is room for the lentils. Stuff the avocados with lentils and serve immediately.
Variations
If you’d like to jazz up this recipe, here are a few suggestions:
- Herbs: You can add chopped cilantro or fresh dill for more pungent flavors.
- Spicy: Add cayenne pepper or some jalapeno to the lentils.
- Vegetables: Marinated artichokes, sundried tomatoes or cucumbers would go well with the lentils.
Serving suggestions
While these vegan stuffed avocados can be serve on their own as a complete vegan meal, they also make a delicious side to dishes such as sautéed shrimp, pan seared salmon, baked salmon or Mediterranean chicken.
I also love serving these at barbecues. They go so well with grilled meat like beef shish kabob, zaatar chicken, salmon kabobs or shrimp kabobs.
Frequently asked questions
You can make the lentil filling up to one day ahead of time, but it’s best to stuff the avocados right before serving since they would brown if they’re out for more than one hour.
You can simply chop it and add it to the lentils. You can also spread it on some toast or crackers with some sea salt and pepper.
If store properly (in an airtight container), cooked lentils keep up to 4 days in the fridge.
Yes, you can use canned lentils (preferably organic) to make these lentil stuffed avocados.
More vegetarian recipes
Side dishes
Quick Pickled Cucumbers
Salads
Smashed Potato Salad
Turkish Recipes
Turkish Red Pepper Paste (Biber Salçası)
Dips and Spreads
Haydari Recipe
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Avocado Lentil Salad
Ingredients
- 1 1/2 cup green lentils
- 1 red bell pepper, diced
- 1/3 red onion, chopped
- 1/2 cup parsley, chopped
- 1/2 cup green onions, chopped
- 1/2 cup green olives, chopped
- 3 avocados
Vinaigrette:
- 1/4 cup lime juice, about 3 limes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 tsp paprika
- 1/2 tsp cumin
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar, or more if you like
Instructions
- Rinse the lentils a few times and place them in a saucepan. Fill the saucepan with water so it comes about 1 to 2 inches above the lentils.
- Place the saucepan over medium high heat and bring it to a simmer. Lower the heat to medium and cover the saucepan. Cook the lentils for about 20 minutes until they are tender and fully cooked, but not mushy. Drain and let cool for some minutes.
- Slice the avocados in to half and take the pit out. If the hole in the avocado is not big enough, scoop out some more flesh to have a bigger hole.
- In a large bowl, mix cooled lentils, bell pepper, red onion, chopped parsley, green onions and olives.
- To make the vinaigrette, mix all the ingredients in a small bowl and pour it over the lentils and vegetables. Stir to combine.
- Scoop the lentils in the avocados. Serve immediately.
Notes
- If you’re in a pinch, use canned cooked lentils for this recipe.
- It’s best to serve this dish immediately since the avocados will brown with an hour.
- You can use kalamata olives instead of green olives to this dish.
- Store the leftover lentil filling in an airtight container and refrigerate for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe so much and the presentation is beautiful! Easy, delicious and fun; loved every bite!
Avocados have just come in season here. I usually use them in salads but this recipe is great so I’ll be eating a lot more of them.
Oh wow! So simple yet so satisfying. Perfect for a quick lunch!
so tasty! i love stuffed avocados – really great and light!
Love avocados and lentils – can’t wait to make these!