Time for another super easy dinner idea! This one {like the majority of my recipes} can be made in about 30 minutes. This recipe is a spin on a typical taco salad that uses lentils instead of meat and real fresh spices instead of packaged taco seasoning! This recipe is also gluten-free as long as you are choosing tortilla chips that are GF. I really like Que Pasa tortilla chips {you can find these in the organic aisle at Superstore} which just happen to be GF!
Lentils
To replace the meat in this taco salad I am using lentils! Lentils are a round legume that comes in three main colours: red, brown and green. They vary a bit in their texture and nutrition but overall are a great plant-based protein source. I chose to use green lentils for this recipe because they are not as firm as brown lentils but not as soft as red lentils {any type of lentil would work great with this recipe though!}. Lentils are very easy to cook, simply simmer in water or vegetable broth for more flavour {ratio is 1 cup lentils: 3 cups water}. The texture is very similar to most beans and do not pack that much flavour which makes them versatile in a variety of recipes {taco fillings, stews, soups, patties etc.}.
Nutrition for 1 cup cooked lentils
Protein // 18 g!!! More about plant-base proteins here
Fibre // 16 g
Iron // 36% DV
Vitamin B6 // 20% DV
Potassium // 20%
Magnesium // 17%
& much more!
To know exactly what each vitamin and mineral does in the body check out these simple posts here:
Vitamins
Minerals
{above photo: cooked green lentils}
Print30-Minute Lentil Taco Salad
- Total Time: 30 mins
- Yield: 2 1x
Description
Vegan taco salad dish that takes 30 minutes to make! No packaged taco seasoning here! All whole ingredients that are packed with flavour and nutrients.
Ingredients
- 1 cup dry lentils
- 1 red bell pepper, chopped
- 2 cups mushrooms, sliced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp dried oregano leaves {optional}
- 2 handfuls of tortilla chips
- 1/2 cup salsa {I like Neal Brothers Mild Salsa}
- 2 handfuls of leafy green mixture {spinach, baby kale – your choice!}
- 1 avocado, cut into chunks {without skin and seed of course!}
- Cherry tomatoes {optional}
- 1/4 cup green onion, chopped {for garnish}
Instructions
- Begin by adding the lentils to a medium sauce pan with 3 cups of water and bring to a boil
- Once water is boiling bring it down to a simmer and add cumin, garlic powder, chili powder and oregano. Cover the sauce pan with a lid for about 20 minutes until the water is gone and the lentils have softened.
- In a frying pan with the olive oil add the mushrooms and red bell peppers and sauté on medium heat for about 15 minutes
- Once those are both done cooking, place tortilla chips on a plate topped with cooked lentils, sautéed mushrooms and red bell peppers, salsa, handful of leafy greens, avocado, cherry tomatoes and green onion.
- Enjoy!!
- Cook Time: 30 mins
- Category: Dinner
Have you tried cooking with lentils? Let me know in the comments!
Thanks for reading!
-Brittney
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