Cook the beluga lentils according to the instructions on the packet, then drain and let cool. Cut the ripe avocados into small cubes.
Mix a dressing with lots of olive oil, balsamic vinegar, salt and pepper. Add the lentils and the avocado cubes, mix and let the salad stand in the refrigerator for an hour.
Then season again with vinegar and salt. Tastes great on its own or as a side dish.
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