Lentil Taco Salad Recipe
This Lentil Taco Salad is a quick and healthy plant-based meal with a hearty lentil filling, fresh veggies, and a creamy salsa dressing.
Serving Size 4
Ingredients
For the Lentil Taco Filling
- 1 small onion diced
- 2 cloves garlic minced
- 284 ml lentils
- 1 tablespoon tomato paste
- 1 1/2 tablespoons taco seasoning
- water as needed
For the Salad
- lettuce
- tomato
- cheese
For the Dressing
- 1 cup salsa
- 1 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- salt and pepper to taste
Instructions
- Cook onion in a swirl of oil, in a skillet over medium heat. Cook until soft, then add garlic, lentils, tomato paste, taco seasoning, and a splash of water. Stir and cook for 8-10 minutes. If you accidentally add to much water, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons of cold water. Add to the lentils and heat for 1-2 minutes to thicken.
- In a small bowl, mix salsa, yogurt, cumin, lime juice, salt, and pepper.
- Build salad bowls with lettuce, tomato, cheese, and lentil taco filling.
- Drizzle with dressing and serve.
Notes
Keep lentil filling and dressing in separate containers in the fridge. Lentils will keep for 3-4 days. The dressing should be good for up to a week!
