Spiced Lentil Taco Salad – Lentils.org

Spiced Lentil Taco Salad

  By lentilsorg      

August 1, 2017

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  • Prep: 15 Minutes
  • Cook: 15 Minutes
  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 6


  1. Heat oil in a large skillet over medium-high heat. Add onions and cook for about 5 minutes, until softened. Reduce heat to medium-low and stir in garlic, salsa, chili powder, cumin, coriander, oregano, salt, pepper, and chipotle pepper. Stir constantly for 2 minutes, then add 1 ½ cups (375 mL) cold water, scraping up any browned bits from the bottom of the pan.
  2. Adjust heat to medium-high and add cooked lentils. Stir and bring to a simmer. Reduce to medium-low and simmer for 5 minutes, until most of the liquid is evaporated.
  3. Remove from the heat and let stand for 5 minutes. Stir in lime juice and season to taste with salt and pepper.
  4. Divide lettuce onto plates. Top with spiced lentils, chopped avocado, cheese, cucumber, and radishes.
  5. In a small bowl, stir together sour cream, lime juice, cilantro, and salt. Drizzle this over the salads and garnish with salsa, and tortilla chips.



1 Tbsp (15 mL) canola oil

3/4 cup (175 mL) diced onion

1 Tbsp (15 mL) minced garlic

1/4 cup (60 mL) salsa

1 tsp (5 mL) chili powder

1 tsp (5 mL) cumin

1 tsp (5 mL) coriander

1/2 tsp (2 mL) oregano

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

2 canned chipotle peppers in adobo sauce, minced

2 cups (500 mL) cooked green lentils

1 lime, juiced

to taste, salt and pepper


1 head romaine lettuce, chopped

2 avocados, seed removed and chopped

1 cup (250 mL) shredded cheese

1 cup (250 mL) diced cucumber

8 radishes, thinly sliced


1/2 cup (125 mL) sour cream

1 lime, juiced

2 Tbsp (30 mL) chopped cilantro

pinch, salt

1 cup (250 mL) salsa

1 cup (250 mL) tortilla chips


Nutrition Facts

Serving Size1 3/4 cups (425 mL)
Sodium790 mg
Potassium905 mg
Protein17 g
Cholesterol5 mg
Sugar8 g
Total Fat27 g
Saturated Fat5 g
Total Carbohydrates59 g
Dietary Fiber13 g