Lentil Taco Salad – Lentils.org

Lentil Taco Salad

  By lentilsorg  , , ,   ,

June 28, 2022

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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.

  • Prep: 10 Minutes
  • Cook: 15 Minutes

  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 10
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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.

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

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Nutrition Facts

Serving Size1 1/3 cups (325 mL)
Calories470
Sodium510 mg
Potassium954 mg
Protein17 g
Cholesterol30 mg
Sugar7 g
Total Fat36 g
Saturated Fat9 g
Total Carbohydrates26 g
Dietary Fiber11 g