Appetizers / Soups / Salads

Lentil and avocado timbale is for Lunch.

Lentil and avocado timbale takes 15 minutes to prepare.

Lentil and avocado timbale takes several minutes to cook.

Lentil and avocado timbale makes 3 servings.

The ingredients for Lentil and avocado timbale are:

50g day-old French baguette (about four thin slices)
150g avocado (1 medium)
125g black beluga lentils (cooked)
1 x large beefsteak tomato (skinned)
1 x garlic clove (minced)

1 tbs lemon juice
1 tbs extra virgin olive oil

pinch of salt
pinch of white ground pepper
0.25 tsp cayenne pepper
0.25 tsp dried chilli flakes

Here is how you make Lentil and avocado timbale:

Blend the bread into chunky breadcrumbsChop the avocado and tomato into small chunksPlace all the ingredients into a bowl and mix well.Lightly oil the inside of three moulds (about the size of a whisky glass).Divide the mixture between the moulds and press down well using the back of a teaspoon.Chill in the fridge for up to two hours.Remove from fridge an hour or so before serving.Turn each timbale out onto a chopping board and transfer to a plate with a fish slice.Serve with a rocket and carrot salad (or similar) and melba toasts.The finished dish should hold its shape and have the texture of a very coarse pat?.Serving Size: Makes 3 servingsNumber of Servings: 3Recipe submitted by SparkPeople user SPACEBARD.

The nutritional information for Lentil and avocado timbale is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 246.3

• Total Fat: 13.4 g
• Cholesterol: 0.0 mg
• Sodium: 300.4 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 6.8 g
• Protein: 7.6 g

The dietary needs meet for Lentil and avocado timbale is Vegetarian