Lentil Taco Salad
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Lentils.org

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Lentil Taco Salad

Prep Time: 10 Minutes

Total Time: 25 Minutes

Servings: 10

That same versatile lentil-mushroom-walnut whole food plant-based cumble is tossed with seasonings and served over top lettuce, tomatoes, shredded cheese, and diced avocado with a dollop of salsa and sour cream.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 Tbsp (15 mL) canola oil
  • ½ lb (250 g) finely chopped walnuts
  • 1 lb (500 g) whole red lentils, cooked
  • 1 lb (500 g) mushrooms, roasted, minced
  • 1 Tbsp (15 mL) cumin
  • 2 tsp (10 mL) ground coriander
  • 2 tsp (10 mL) garlic powder
  • 1 tsp (5 mL) smoked paprika
  • ½ tsp (2 mL) dried oregano
  • ½ tsp (2 mL) onion powder
  • 1 Tbsp (15 mL) harissa
  • 5 cups (1.25 L) romaine lettuce, roughly chopped
  • 2 cups (500 mL) cherry tomatoes, halved
  • 1 ½ cups (375 mL) Monterey jack cheese, shredded
  • 4 cups (1 L) avocado, medium dice
  • 1 cup (250 mL) green onions, sliced thin
  • 10 oz (300 mL) salsa
  • 10 oz (300 mL) sour cream

Directions

  1. In a large sauté pan, heat oil and add walnuts, lentils, and mushrooms. Sauté ingredients to warm through and begin to brown. Add cumin, coriander, garlic, paprika, oregano, onion powder, and harissa and mix well. When the walnuts and lentils become aromatic, approximately 2-3 minutes, remove from heat and set aside.
  2. While crumble is cooking, combine lettuce, tomatoes, cheese, and avocado in a large mixing bowl. Once ready, add crumble and toss to combine.
  3. Portion evenly into bowls and garnish with green onions and dollop of salsa and sour cream.

Nutritional Information

  • Serving Size: 1 1/3 cups (325 mL)
  • Per serving:
  • Calories 470
  • Total Fat 36 g
  • Saturated Fat 9 g
  • Cholesterol 30 mg
  • Carbohydrates 26 g
  • Dietary Fibre 11 g
  • Sugar 7 g
  • Protein 17 g
  • Sodium 510 mg
  • Potassium 954 mg
  • Folate 203 mcg

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