Avocado Lentil Salad

For the avocado lentil salad, simmer the beluga lentils in three times the amount of water for 15-20 minutes, drain through a sieve and let cool. Finely chop the garlic.

Peel and pit the avocado, cut into cubes and mix immediately with the lemon juice and a little salt. Mix in the cooled lentils, garlic and cumin and let sit in the refrigerator for about 1 hour.

Before serving, season with salt and lemon juice and sprinkle with the chopped parsley.

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