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.
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.