Saturday, 8 February 2014

Lentil and Avocado Taco Salad

I have half a packet of dried lentils in the cupboard that goes off this month so I am desperately trying to find interesting things to do with them. This salad definitely fits the bill, a lovely vegetarian taco salad.

Vegetarian Lentil Taco Salad with Tomatoes, Olives, and Avocado (from Kalyn's Kitchen)
(Makes 4 Generous Salads)

1 can green lentils, drained
20 cherry tomatoes, halved
170g black olives, cut in half
6 spring onions, sliced
1-2 avocados, diced
juice 1 lime
1-2 Romaine lettuce, sliced
ranch Dressing for serving
2 tbsp olive oil
1 small red onion, finely chopped
1 green chilli, chopped
1 tbsp ground cumin
1 tbsp taco seasoning
2 tbsp tabasco sauce
125ml chicken stock or water

Heat the oil in a large frying pan, add the  red onion and saute for a few mins, until the onion starts to soften.  Add the chilli, cumin, and taco seasoning and saute about 2 mins more.  Add the lentils, tabasco, and chicken stock, simmer until the liquid has all evaporated, about 10 mins. Turn off the heat and let the lentils partly cool.
Toss the avocado with the lime juice.
To assemble the salad, place the lettuce in a large bowl. Add the lentils on top of the lettuce and toss well. Add the olives, tomatoes, and green onions and toss again.

Put the diced avocados on top of the rest of the ingredients and drizzle the ranch dressing over the top. Serve.

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