Boil beluga lentils according to package instructions (about 15 minutes).

Separate 8 outer leaves from the purple cabbage for the bowls.

Shred the remaining cabbage, reserving 2 cups.

Knead the shredded cabbage with salt for 1 minute.

Grate the carrot, chop the red bell pepper, and shave corn kernels from half a corn cob.

Combine the grated carrot, chopped red bell pepper, and corn kernels with the salted cabbage.

In a food processor, blend 1/2 avocado, lime juice, garlic, shallot, olive oil, and 1/2 jalapeno pepper for the guacamole dressing.

Season the guacamole dressing with salt and pepper to taste.

Drain the cooked lentils and mix with the vegetable mixture.

Fill the purple cabbage leaves with the lentil and vegetable mixture.

Top with sliced avocado and drizzle with guacamole dressing.

Garnish with sliced jalapeno and extra lentils.

Serve with lime wedges.

Enjoy!