Vegetarian Lentil Taco Salad with Tomatoes, Olives, and Avocado
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Category
Main Dish
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Cusine
Vegetarian
What do you need?
How to make?
Ingredients
1 1/2 cups brown lentils, cooked in 6 cups salted water
2 cups cherry tomatoes, cut in half
1 can black olives, cut in half
1/2 cup sliced green onions
1-2 avocados, diced
2 T fresh-squeezed lime juice
6 cups chopped Romaine or Iceberg lettuce, washed and dried
Ranch Dressing for serving
grated cheese for serving
2 T olive oil
1/4 cup finely chopped red onion
1 can
1 T ground cumin
1 T Kalyn’s Taco Seasoning
2 T
1/2 cup chicken stock or water
Directions
Put lentils, 6 cups water, and a little salt in a saucepan and bring to a boil. When the water boils, reduce to a low simmer and cook until the lentils are tender but not falling apart, about 30 minutes. Drain lentils well. Heat the oil in a large frying pan, add the chopped red onion and saute for a few minutes, until the onion starts to soften. Then add the can of diced green chiles with juice, ground cumin, and Kalyn’s Taco Seasoning and saute about 2 minutes more. Add the lentils, Green Tabasco Sauce, and chicken stock or water and simmer until the liquid has all evaporated Turn off the heat and let the lentils partly cool while you prep the other ingredients. While the lentils are cooling drain and slice the olives, cut tomatoes in half and slice the green onions. Dice the avocado into smallish pieces and toss with the lime juice. Coarsely chop the lettuce and wash/spin dry with salad spinner, or wash in the sink and dry with paper towels. To assemble the salad, place the lettuce in a very large bowl with plenty of room to toss the ingredients. Add the partly cooled lentils on top of the lettuce and toss well, so the spicy taco flavoring is coating quite a few of the lettuce pieces. Add sliced olives, tomatoes, and sliced green onions and toss again. Serve salad right away, with diced avocados to add at the table as desired.