Nourishing Avocado & lentil

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Nourishing Avocado & lentil

  • Prep 10 mins

This recipe from Rob Hobson packs a nutritional punch - it’s a source of vitamin E, B6, potassium, manganese, fibre and rich in monounsaturated fats.  That’s a whole lot of good crammed into a lunch break! Click here to learn more about the benefits of rye.  



  • 4 RYVITA® Cracked Black Pepper Rye Crispbreads
  • 1 large avocado (or 2 small)
  • 1 small lemon, juiced
  • 1 spring onion, finely sliced
  • ½ can green lentils
  • 1 tbsp chives, finely chopped
  • 1 tbsp coriander, finely chopped
  • Pinch dried chillies
  • Salt and pepper to season


Cut the avocados in half and remove the stone.


Scoop out the flesh into a small bowl and add the lemon juice, mashing with a fork.


Add the spring onion and lentils mixing well with the fork.


Stir through the chives, coriander and dried chillies. 


Season the mix with salt and pepper and spread the mixture over the Ryvita