Spring Lentil Tabbouleh with Smashed Avocado  - Australian School of Meditation & Yoga | ASMY

Ingredients

• 2 cups cooked green lentils (see method)
• ½ tsp ground fennel seed
• 1 tsp toasted ground coriander seed
• 1 tsp toasted ground cumin seed
• 1 tsp salt
• ½ tsp Sumac
• 1 cup combined chopped fresh mint, parsley and coriander
• 60ml fresh lemon or lime juice
• 1 stalk spring onion, dark green part only finely sliced
• ½ continental cucumber, deseeded and finely chopped
• 1 large ripe avocado, deseeded and smashed with a fork
• 1 tsp tabasco sauce
• ½ tsp salt
• Pinch cracked black pepper
• 1 grated garlic clove or pinch hing
• 1x white part of spring onion, finely sliced
• 20ml lemon or lime juice