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July 9, 2015

Lentil Taco Salad

Plant Based on a Budget blog

  • Crispy tortillas are topped with tomato seasoned lentils and perfectly cooked chili spiced veggies. Renee Press

Serves 3


1 1/2 cups (340g) green or brown lentils
3 cups (675ml) vegetable broth (stock)
1/2 teaspoon salt (optional)
1 cup (225g) chopped tomatoes
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 teaspoon medium-high heat oil (like avocado, canola, grape seed or coconut)
1 teaspoon tsp chili powder
2 tablespoon balsamic vinegar
1 cup (225g) red onion, sliced
1 cup (225g) white button or crimini mushrooms, sliced
1 cup (225g) red bell pepper, sliced
1 cup (225g) cabbage, cut into bite-sized pieces
1/2 cup cilantro (coriander), chopped
6 corn tortillas
1 avocado, sliced
Hot sauce (optional)


1. Combine the lentils, broth, salt, tomatoes, turmeric and black pepper in a medium pot and bring to a boil. Cover and reduce to a simmer, and let cook for 15-20 minutes until lentils are soft and liquid is absorbed.

2. While the lentils are cooking, heat the oil in large skillet over medium heat. Add the chili powder to the oil and stir. Add all the onion, bell pepper and cabbage and sauté until lightly browned and softened, about 5-10 minutes. Add the cilantro and 1 tablespoon of the balsamic vinegar. Stir and remove from heat.

3. Individually warm the tortillas in a pan to soften and gently wrap them in a clean dish towel to keep warm.

4. When lentils are done cooking, stir in the remaining tablespoon of balsamic vinegar and add salt if needed. Place on a plate and top with the sautéed vegetables and sliced avocado. Cut the tortillas into triangles (like cutting a pie) and arrange around lentils and veggies. Drizzle with hot sauce if desired and serve.