Spring green lentil sandwiches with walnut herb ricotta recipe! Delicious, vegetarian sandwiches with french green lentils, cucumber, avocado, and a walnutty herby ricotta cheese. SOOOO GOOD!

Spring green lentil sandwiches with walnut herb ricotta

These healthy, vegetarian sandwiches are packed with so much goodness! French green lentils, cucumber, avocado, and a walnutty, herby ricotta cheese. The BEST lentil sandwiches!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 sandwiches


  • 1/4 cup dried french green lentils
  • 1/2 cup vegetable stock
  • 1/4 cup ricotta cheese
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp chopped fresh chives
  • 1/8 cup roughly chopped walnuts
  • 4 slices bread of your choice I used Dave's Killer 21 Whole Grains
  • 1 small avocado pitted, peeled, and mashed with a fork
  • 12-16 slices cucumber
  • 2 small handfuls lettuce
  • Salt and pepper


  1. Rinse the lentils in a mesh sieve under cold water. Remove shriveled lentils and any debris or pebbles. Combine with the stock in a small saucepan. Bring to a boil. Reduce heat, cover, and cook for 20 minutes, or until lentils are tender, but still a bit al dente*. Strain through the strainer and set aside.
  2. Meanwhile, stir together the ricotta with the dill, chives, and walnuts. Set aside.
  3. Build your sandwich! Spread the ricotta evenly over 2 pieces of bread, and the mashed avocado evenly over the other 2 pieces of bread. Season the avocado generously with salt and pepper. Top the ricotta with the lentils**. Top with the cucumber, lettuce, and then close with the avocado bread.

Recipe Notes

*Keep an eye on the stock level. You may need to add more stock as the lentils cook.
**You may have more lentils than you need. Reserve for another use.