Brown rice and lentils

Tonight we had organic short brown rice with lentils that I served with lime relish. On the side, I made what years ago used to be one of my favorite snacks - whole-grained toasted bread with tahini, hot sauce, a little thinly sliced onions, and optionally tomato. There's something funny I've found about avocadoes - I prefer to buy organic whenever possible, but have had a number of cases where organic avocadoes either were blackened and fibrous inside, or just weren't so tasty. Unfortunately, I have generally found those grown "conventionally" (a poor term, as traditional farming before WWII was organic, but at least in the U.S., I guess chemical-based agriculture is now the conventional norm, alas) to taste better. Today's avocado was organic and looked quite nice, but was watery and not particularly tasty.