Lentil Taco Salad

Lentil Taco Salad

H

ere is a delicious lunchtime alternative to the classic burrito. This recipe is pretty filling on its own and the lentils and guacamole have plenty of protein, but if you feel that you need a little something extra you can add some grilled chicken, tuna or salmon.

Serves 4 people.

Ingredients

• 1 cup cooked lentils
• 2 tablespoons nutritional yeast flakes
• ½ teaspoon paprika
• ½ teaspoon cumin powder
• ½ teaspoon chili powder
• sea salt and black pepper, to taste
• 2 gluten free tortillas
• ½ cup tomatoes, chopped
• ¼ cup bell pepper, chopped fine
• 2 spring onions, chopped
• 2 cups romaine lettuce, shredded
• 1 avocado
• ¼ cup coriander, chopped fine
• ½ lime, juiced
• ⅓ cup water
• Optional drizzle of vegan ranch dressing

Method

1. In a medium saucepan, combine lentils, yeast, and spices. Heat until lentils are warmed through, adding a little water if necessary.
2. Layer the lentils on top of warmed tortillas then top with the tomatoes, bell pepper, onion and romaine.
3. Make the dressing by blending the avocado, coriander, salt, lime juice and water in a blender or food processor. Blend until smooth and creamy, adding more water to thin if necessary.
4. Pour dressing over the salad and add an optional drizzle of vegan ranch if desired.