Lentil taco salad
This lentil taco salad is gluten free, vegetarian, egg free, and nut free.
Servings: 4 people
Ingredients
- 4 cups shredded romaine lettuce
- 2 large avocados
- 1 large tomato
- 4 stalks green onion
- 1 cup monterey jack cheese
- 1 cup salsa
Lime sour cream
- 1/2 cup sour cream
- 2 tbsp heavy cream
- 2 tbsp lime juice
Lentil taco meat
- 1 cup dry brown lentils
- 3 cups water
- 1/2 tbsp cumin
- 1/2 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp hot sauce
- 1/2 tsp salt
Instructions
- Mix all of the ingredients for the lentils in a large pot. Heat the pot over high heat until the water starts to boil.
- Once the lentils start to boil, put a lid on the lentils and reduce the heat to low or medium low. Let the lentils simmer over low heat for 30 minutes.
- Chop the tomatoes, avocados, and green onion. Shred the lettuce if it is not already shredded.
- Mix the ingredients for the lime sour cream together. Cover the lime sour cream and put it in the refrigerator until you are ready to use it.
- Combine all of the ingredients for the lentil taco salad over a bed of lettuce.