• 1 1/2 cups green lentils
• 3 cups water
• 1 clove garlic
• 1/2 teaspoon salt (more or less to taste)
• pinch of red pepper flakes (optional)
• 1/2 lime juiced
• 1 teaspoon olive oil
• 1/4 cup minced cilantro leaves
• 1 small mango sliced thinly
• 1 apple sliced thinly
• 1/2 cup grape tomatoes
• 1 cup purple cabbage sliced
• 1 cup cooked corn kernels
• 2 cups sliced fresh kale (stems removed)

For the Guacamole Dressing:

• 1 avocado peeled and deseeded
• 3 scallions
• 1/2 cup cilantro leaves
• 1 lime juiced
• 1 tablespoon olive oil
• 2 tablespoons water (use sour cream for a more creamy effect)
• 1/8 teaspoon salt (more or less to taste)