Ingredients 

• 6 tri-color mini tomatoes 
• 3 leaves basil 
• 3tbs lentil sprouts
• 1 avocado 
• 1/2 lemon
• 3 cups spinach
• 1/2 cup sliced mushrooms 
• 3 pieces multigrain toast
• Olive oil
• Salt and pepper to taste

Steps

Toast 1

1. Slice tomatoes in half and mix in a bowl with lentils 
2. Chop basil leaves and add into mix
3. Dress with olive oil and salt 
4. Spoon onto toast 

Toast 2

1. Dice avocado and put in bowl
2. Mash avocado with a fork
3. Squeeze lemon over avocado
4. Spoon avocado onto toast 
5. Drizzle with olive oil and salt to taste

Toast 3

1. Add spinach to a pan with 1/4 cup water
2. Simmer until spinach is cooked and wilted (approx 5 mins)
3. In separate pan, Add olive oil and bring to medium heat
4. Add mushrooms and cook for 7 minutes (or until browned) frequently stirring 
5. Combine mushrooms and spinach in one pan and add salt and pepper to taste
6. Spoon mixture over toast