Avocado Mango Yellow Lentils Lime and Chilli Verrines

By Meeta K. Wolff

Prep Time: 30 minutes

Total Time: 50 minutes

Serves: 4


  • 3 avocados
  • 200 g yellow lentils, cooked to packet instructions, cooled
  • 1 zucchini, grated, water drained
  • 2 red onions, finely chopped
  • 1 cucumber, cubed
  • 2 mangoes, cubed
  • 1 cloves garlic, finely chopped
  • 3 tablespoons olive oil
  • 1 red chili, finely chopped
  • 3 limes, zest and juice
  • small bunch of coriander
  • Handful sprouts, I used red radish sprouts
  • coarse sea salt and freshly cracked pepper
  • Handful pecans, chopped


  1. First make the lentil salad: place the cooked yellow lentils in a bowl. Add the zucchini, 1 finely chopped onion, the garlic, the zest and juice of 1 lime and half of the chopped coriander. Drizzle 1 tablespoon of olive oil and toss well. Salt and pepper to taste. Set aside.
  2. Make the cucumber salad: place the cubed cucumber in a bowl, add the chopped chili and red onion, the remaining coriander, zest and juice of 1 lime and 1 tablespoon oil. Salt and pepper to taste. Set aside.
  3. Take 2 of the avocados and with a fork coarsely crush. Spinkle some sea salt and the last zest and juice of the lime. Cube the last avocado.
  4. Assemble the verrines, by filling 4 glasses: first with some of the avocado puree, then layer with the lentil salad, the cucumber salad, the cubed mangoes, and top with pecans and sprouts.

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