Vegetarian sandwiches with lentils and herbed ricotta
rhubarbarians.com
These delicious vegetarian sandwiches are packed with so much protein! French green lentils, cucumber, avocado, and a walnutty herby ricotta
Rinse the lentils in a mesh sieve under cold water. Remove shriveled lentils and any debris or pebbles. Combine with the stock in a small saucepan. Bring to a boil. Reduce heat, cover, and cook for 20 minutes, or until lentils are tender, but still a bit al dente*. Strain through the strainer and set aside.
Meanwhile, stir together the ricotta with the dill, chives, and walnuts. Set aside
Build your sandwich! Spread the ricotta evenly over 2 pieces of bread, and the mashed avocado evenly over the other 2 pieces of bread. Season the avocado generously with salt and pepper. Top the ricotta with the lentils**. Top with the cucumber, lettuce, and then close with the avocado bread.
*Keep an eye on the stock level. You may need to add more stock as the lentils cook. **You may have more lentils than you need. Reserve for another use.
Ingredients
Directions
Rinse the lentils in a mesh sieve under cold water. Remove shriveled lentils and any debris or pebbles. Combine with the stock in a small saucepan. Bring to a boil. Reduce heat, cover, and cook for 20 minutes, or until lentils are tender, but still a bit al dente*. Strain through the strainer and set aside.
Meanwhile, stir together the ricotta with the dill, chives, and walnuts. Set aside
Build your sandwich! Spread the ricotta evenly over 2 pieces of bread, and the mashed avocado evenly over the other 2 pieces of bread. Season the avocado generously with salt and pepper. Top the ricotta with the lentils**. Top with the cucumber, lettuce, and then close with the avocado bread.
*Keep an eye on the stock level. You may need to add more stock as the lentils cook. **You may have more lentils than you need. Reserve for another use.