Vegetarian Lentil Taco Salad with Tomatoes, Olives, and Avocado

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, optional
• Grated cheese for serving, optional
• 2 T olive oil
• 1/4 cup finely chopped red onion
• 1 can diced green chiles with juice
• 1 T ground cumin
• 1 T Kalyn's Taco Seasoning
• 2 T Green Tabasco Sauce
• 1/2 cup chicken stock or water

Directions

1. Combine the lentils, 6 cups water, and a little salt in a saucepan, then bring everything to a boil. Once it’s bubbling, lower the heat to a gentle simmer and cook until the lentils are tender but still holding their shape, about 30 minutes. Drain them thoroughly.
2. Warm the oil in a large frying pan. Add the chopped red onion and cook for a few minutes, just until it begins to soften. Stir in the diced green chiles with their juice, the ground cumin, and Kalyn's Taco Seasoning, and cook for about 2 minutes longer.
3. Add the drained lentils, Green Tabasco Sauce, and chicken stock or water to the pan. Simmer until the liquid has cooked away, about 10 minutes. Turn off the heat and leave the lentils to cool partway while you get the rest of the salad ready.
4. As the lentils cool, drain the olives and slice them, halve the tomatoes, and slice the green onions. Cut the avocado into smallish dice and toss it with the lime juice. Chop the lettuce into coarse pieces, then wash and spin it dry in a salad spinner, or rinse it in the sink and dry it with paper towels.
5. For assembly, put the lettuce in a very large bowl so you have room to toss without decorating the counter. Spoon the partly cooled lentils over the lettuce and toss well, letting the taco-seasoned lentils coat plenty of the leaves. Add the olives, tomatoes, and green onions, then toss again.
6. Serve the salad right away, passing the diced avocado at the table, along with Ranch Dressing and/or grated cheese if desired.