Combine cabbage, carrot, cilantro, just half the Thai peanut sauce, just 2 tsp sesame oil, just half the vinegar, and a pinch of salt in medium bowl and toss.

Place sesame seeds on small plate and press avocado halves into sesame seeds until well coated.

Make small tear at top of lentil bag and microwave for 60 seconds. Transfer to medium bowl and stir in remaining sesame oil, remaining vinegar, and a pinch of salt. (TIP: You can also combine lentils and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Divide lentils between bowls. Top with crunchy slaw and drizzle with remaining Thai peanut sauce. Scoop sesame-crusted avocado flesh from skin in one piece and place on lentils. Sprinkle with peanuts. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.