Lentil Skillet with Ricotta, Corn and Avocado

One of my all-time favorite recipes is Ellie Krieger’s lentil skillet. Before Ellie taught me, I’d never really thought to use canned lentils and now they are one of my ultimate staples. This recipe is a twist on her version by adding a bit more spice to the proceedings and the complementary flavors of corn and avocado. But swap this one around as much as you like - the base idea of lentils and ricotta pairs so well with whatever you have in your fridge that you’ll find yourself coming back to this combo again and again like me.

Ingredients
2 (15 ounce) cans lentils (or 3 cups)
1 teaspoon salt, plus additional
2 cups spinach
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 jar roasted red peppers
1 cup frozen corn
1/4 cup cilantro
1 avocado
1 cup ricotta

• Heat a large skillet over medium heat. Drain the lentils and then add them, salt, spinach, chili powder, cumin and garlic powder to the skillet. Stir to combine. Drain the red peppers then add them and the corn into the lentil mixture. Cover and cook, stirring occasionally for 4 to 5 minutes.

• While the lentils are cooking, roughly chop the cilantro and dice the avocado. 

• Make a few wells in the lentil mixture and dollop spoonfuls of the ricotta into into it. Add the avocado on top and sprinkle more salt. Cover and cook for another minute and then spread the cilantro on top. Serve hot.