I was making this recipe the other day, and it occurred to me that maybe I should share it. I attempt to keep my weekday lunches pretty healthy, for I fear The Blerch. (Scroll down a bit, and this comic explains The Blerch.) Lentil taco salad is one of those lunches. It’s easy, it’s better for you than greasy taco-seasoned beef, and it is an excuse to pour salsa all over everything. This, in no way, sounds bad.

Lentils are a good meat substitute. They are high in fiber and protein, iron and zinc. I like them in tacos, sloppy joes, and soup. 
This recipe is particularly easy because it’s made of whatever the heck you like. A bed of lettuce, then whatever you normally like on a taco. The sauce is jarred salsa. 

I like tomato, olive, and cheese, on a bed of romaine and spinach. The lentils are very filling, so this is one salad that won’t leave you rooting around in a box of cereal like a starved racoon an hour later.

Lentils cook in 15-20 minutes, so this whole thing can be pulled together fast. The taco seasoning comes right from the pantry – chili powder, cumin, oregano, and garlic powder. Salt and pepper to taste, and that’s that.
Go forth and eat your lentils. 

Lentil Taco Salad

1/2 cup of brown lentils
1 tablespoon chili powder
1 teaspoon ground cumin
Large pinch of dried oregano
Large pinch of garlic powder
Salt and pepper to taste
Lettuce, salsa, and your favorite taco toppings


1. Cook lentils according to package directions, then remove from heat and add the chili powder, cumin, oregano, and garlic powder. Add salt and pepper to taste. If the mixture is dry, add 1-2 tablespoons of water.

2. Add about 1/4 cup of the lentils onto a bed of lettuce, then add your favorite toppings. Drown the whole mess in salsa.

This recipe makes enough lentils for 3-4 salads. 


One thought on “Lentil Taco Salad”

  1. I have favorite lentil soup recipes, but never think to use them otherwise. Thanks for the suggestions.

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