this simple and delicous dish is perfect for hot summer evenings!
Heat avocado oil in a skillet and add the cooked lentils plus the cumin, paprika, garlic powder, cayenne, ginger, sea salt and pepper. Cook for about 5 minutes, then reduce to low to keep warm while you prepare the slaw.
In a large mixing bowl combine red cabbage, sesame oil, sriracha, mayo and apple cider vinegar. Add a squeeze of lime and add salt and pepper to taste.
Arrange freshly washed lettuce leaves on plates and add a scoop of lentil mixture. Top with the cabbage slaw, a slice of avocado, optional toppings (fresh cilantro, hemp seeds or pickled radish). Serve immediately and enjoy!