Vegetarian sandwiches with lentils and herbed ricotta
These delicious vegetarian sandwiches are packed with so much protein! French green lentils, cucumber, avocado, and a walnutty herby ricotta cheese.
Servings 2 sandwiches
Calories 493kcal
Ingredients
- ¼ cup dried french green lentils
- ½ cup vegetable stock
- ¼ cup ricotta cheese
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- ⅛ 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 slices cucumber
- 2 small handfuls of lettuce
- Salt and pepper
Instructions
- 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.
- Meanwhile, stir together the ricotta with the dill, chives, and walnuts. Set aside.
- 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.
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.
**You may have more lentils than you need. Reserve for another use.
Nutrition
Serving: 1sandwich | Calories: 493kcal | Carbohydrates: 50g | Protein: 20g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 494mg | Potassium: 977mg | Fiber: 19g | Sugar: 6g | Vitamin A: 439IU | Vitamin C: 12mg | Calcium: 162mg | Iron: 4mg