Veg Out: Seared Avocado With Fried Lentils

Ingredients

• 2 ripe avocados
• 1 tablespoon salt
• 3 tablespoons grapeseed oil or olive oil
• 4 tablespoons za'atar
• 1/2 cup Crispy Lentils
• 1 lemon
• 1/2 cup tahini sauce
• 1/2 cup tahini paste
• 1 clove garlic
• 1 teaspoon cumin
• 2 teaspoons mushroom powder (Dehydrated and ground shiitake mushroom, for savory umami flavor. Could substitute miso paste or salt here)
• 1/2 cup water
• 1/4 cup lemon juice
• 1/2 cup black beluga lentils
• 3 quarts water
• 2 cups canola oil

Directions

1. :::lentils:::
2. Bring water to a boil in a 5 quart (or larger) saucepot.
3. Add lentils to boiling water.
4. Boil for 10 minutes.
5. Strain immediately and let lentils cool about 2 minutes.
6. In cleaned saucepot add oil and heat to 350 degrees, using a fry thermometer to check temp.
7. Fry lentils in two batches in hot oil for about 4-5 minutes, or until bubbles cease and lentils are nice and crispy. Remove lentils from oil with a fine mesh spider and drain on a plate lined with a paper towel.
8. Store once cool in a dry container (will last about 2 weeks.)
9. :::tahini:::
10. Blend all together in blender or with a stick blender.
11. Adjust lemon juice and mushroom powder/miso to taste.
12. If sauce is too thin add more tahini. If sauce is too thick add more water.
13. :::avocado:::
14. Heat saute pan over medium high heat until hot and lightly smoking.
15. Cut each avocado in half and remove pit.
16. Sprinkle salt generously over all 4 halves, then turn over to remove excess salt.
17. Add olive oil to saute pan.
18. Place avocados cut side down onto hot pan and weigh down with another pan with a few full cans or bottles in it (just to weigh down the avocados).
19. Cook over medium high heat for 2-4 minutes until the cut side is a dark golden brown and has developed a nice crust.
20. Place avocado seared side up on a plate.
21. Squeeze lemon juice over each avocado half.
22. Sprinkle each avocado half with about 1 tablespoon of za’atar- it should coat the entire cut side of the avocado.
23. Add a pinch of crispy lentils into the avocado hole.
24. Fill hole with tahini sauce, and drizzle over the rest of the avocado in a zigzag pattern.
25. Sprinkle more crispy lentils over the top of the avocados.
26. Serve warm with a spoon for scooping! Enjoy!