Lentil Taco Salad

LENTIL TACO "MEAT"
Author: Veggie Primer
Serves: 6

INGREDIENTS

• 1 cup brown or green lentils
• 1 14 oz can diced tomatoes with green chilies
• ½ medium onion, chopped
• 1 tbs dried parsley
• 1 tbs taco seasoning (or more to taste)
• 2⅔ cups water

INSTRUCTIONS
Rinse and sort lentils and then place in rice cooker.

Add remaining ingredients and stir to mix.

Close lid and cook on white rice setting.

Midway through cooking (after about 20 minutes) carefully open lid and stir ingredients a few times with a long handled wooden spoon. (Avoid coming into contact with escaping steam.)

Close lid and continue cooking.

When the cooking cycle ends, open the lid and stir ingredients a few times and then close and let sit for 10 minutes on the keep-warm setting.  Carefully transfer ingredients from rice cooker to a large bowl.

Partially blend the mixture with 3-4 bursts of an immersion blender or place 1-2 cups in a blender or food processor, mix then return to the bowl and stir.

Use in the place of meat in tacos, salads, burritos and more!

CRISPY CORN TORTILLA STRIPS

Serves: 2-4

INGREDIENTS

• 2 corn tortillas
• 1 tsp fresh lime juice
• ½ tbs taco seasoning

INSTRUCTIONS

Stack tortillas and cut in half with a sharp knife or pizza cutter, then cut each half into ¼ inch strips.

Place strips in a one-gallon plastic bag, drizzle with lime juice and shake in bag to distribute moisture evenly.

Add taco seasoning to bag and shake until tortilla strips are coated evenly.

Arrange tortilla strips in a single layer on a pizza screen and place in toaster oven.

Toast on the darker side of medium for approximately 3 ½ minutes.

Enjoy as a snack or as a soup or salad topping.

LENTIL TACO SALAD - VEGAN AND GF
Serves: 1

INGREDIENTS

• ⅔ cups lentil taco “meat” (see recipe above)
• 1 ½ cups packed baby romaine, chopped
• 1 tbs chopped red onion
• ¼ cup chopped orange or yellow bell pepper
• 5 grape or cherry tomatoes, sliced in half
• 1 tbs sliced black olives
• ¼ avocado, mashed
• ½ tbs salsa (I like Chi Chi’s mild)
• 1 handful of crispy corn tortilla strips (see recipe above)
• 1 tbs taco sauce (I like the Chi Chi’s brand)

INSTRUCTIONS
Stir ½ tbs of salsa into mashed avocado and set aside.

Arrange baby romaine in a pasta bowl and top with lentil taco “meat.”

Add chopped onion, pepper, tomato, black olives and top with mashed avocado mixture.

Sprinkle crispy corn tortillas on top, add a few shakes of taco sauce and enjoy!