Vegetarian Taco Salad

Step 1

Put lentils, 6 cups water, and a little salt in a saucepan and bring to a boil.

Step 2

When the water boils, reduce to a low simmer and cook until the lentils are tender but not falling apart, about 30 minutes.  Drain lentils well. (Or rinse and drain one can of black beans or pinto beans if you prefer.)

Step 3

Heat the oil in a large frying pan, add the chopped red onion and saute for a few minutes, until the onion starts to soften.

Step 4

Then add the can of diced green chiles with juice, ground cumin, and Kalyn’s Taco Seasoning and saute about 2 minutes more.

Step 5

Add the lentils, Green Tabasco Sauce (affiliate link), and stock or water and simmer until the liquid has all evaporated (about 10 minutes.)

Step 6

Turn off the heat and let the lentils partly cool while you prep the other ingredients.

Step 7

While the lentils are cooling drain and slice the olives, cut tomatoes in half and slice the green onions.

Step 8

Dice the avocado into smallish pieces and toss with the lime juice.

Step 9

Coarsely chop the lettuce and wash/spin dry with salad spinner, or wash in the sink and dry with paper towels.

Step 10

To assemble the salad, place the lettuce in a very large bowl with plenty of room to toss the ingredients.

Step 11

Add the partly cooled lentils on top of the lettuce and toss well, so the spicy taco flavoring is coating quite a few of the lettuce pieces.

Step 12

Add sliced olives, tomatoes, and sliced green onions and toss again.

Step 13

Serve salad right away, with diced avocados (and Ranch Dressing and/or grated cheese if desired) to add at the table as desired.