Super Star Lentil Taco Salad

BY : PUBLISHED : June 4th, 2014 UPDATED: August 18th, 2021

Dreaming of warm days and summer fresh vegetables, I put together this simple and savory lentil taco salad for you all. Crispy tortillas are topped with tomato seasoned lentils and perfectly cooked chili spiced veggies. Finish with sliced avocado or guacamole, some chopped cilantro or parsley and drizzle of hot sauce and you have yourself a lovely meal. This took me about 25 minutes to put together. Here is the recipe, very versatile, full of healthy plant protein and perfect for a quick weeknight dinner.

Super Star Lentil Taco Salad

Renee Press
Crispy tortillas are topped with tomato seasoned lentils and perfectly cooked chili spiced veggies. Finish with sliced avocado or guacamole, some chopped cilantro or parsley and drizzle of hot sauce and you have yourself a lovely meal.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine American, Mexican
Servings 2 servings
Calories 820 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 1/2 cups of green or brown lentils
  • 3 cups of vegetable broth or water
  • 1 cup of chopped tomatoes (canned or sun-dried are fine-half if sun-dried)
  • 1 teaspoon of salt, or to taste
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of chili powder (or to taste)
  • 2 Tablespoons of balsamic vinegar
  • 1 cup of red onion, sliced
  • 1 cup of mushrooms, sliced (white button or crimini)
  • 1 cup of bell pepper, sliced (I used red)
  • 1 cup of broccoli, cabbage, or kale, cut into bite-sized pieces
  • 1/2 cup of cilantro (or parsley), chopped
  • 1 teaspoon of medium-high heat oil (avocado, canola, grape seed, coconut)
  • 1 avocado, sliced
  • corn tortillas, 2 per person
  • Optional: other veggies to use in place of mushrooms, broccoli, etc: carrots, potatoes, cauliflower, zucchini

Instructions
 

  • Combine lentils, broth or water, 1/2 tsp salt, tomatoes, turmeric, and black pepper in a medium pot and bring to a boil. Cover and reduce to a simmer, and let cook for 15 minutes until lentils are soft and liquid is absorbed.
  • While cooking lentils, heat oil in large skillet over medium high heat. Add chili powder to oil and stir. Add all veggies, onion through broccoli and saute until lightly browning and softening, about 5-10 minutes. Add cilantro, 1/4 tsp of salt (or more or less to taste) and 1 Tbsp of balsamic vinegar. Stir and remove from heat.
  • Individually warm tortillas in a pan to soften and gently wrap them in a clean dish towel to keep warm.
  • When lentils are done cooking, stir in 1 tablespoon of balsamic vinegar (or lemon juice), and add salt if needed. Place a heaping spoonful of them on plate, top with sauteed veggies and sliced avocado. Cut tortillas into triangles (like cutting a pie) and arrange around lentils and veggies. Drizzle with hot sauce if desired and serve!

Nutrition

Calories: 820kcalCarbohydrates: 123gProtein: 45gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 2638mgPotassium: 2687mgFiber: 57gSugar: 19gVitamin A: 4761IUVitamin C: 170mgCalcium: 161mgIron: 13mg
Keyword budget, dinner, dishes, fast, filling, fire and earth kitchen, foods, gluten free, leftovers, lentils, lunch, plant-based, protein, soy free, summer, vegan, vegetarian, yummy
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press