Tuesday, February 16, 2010

Taco Salad

2 cups dry lentils
4 cups water
1 onion, finely diced
1 pepper, finely diced (any color)
1 28 oz. can crushed tomatoes
1 t. basil
1 t. oregano
1 t. cumin
½ t. thyme
1 t. salt
Pepper to taste
1 T. chili powder

Put lentils and water in a pot and bring to a boil.  Let it boil for 5 minutes, then cover and reduce to a simmer for another 15 minutes. When the lentils have about five minutes left, sauté onions and peppers until soft. Add cooked lentils and all the rest of the ingredients. Simmer covered for 20 minutes to let the flavors come together. Serve over tortilla chips with your choice of toppings. We like to use chopped tomatoes, lettuce, and avocado.

This reheats well and I almost think it’s even better the next day!  You can also replace the lentils with black beans for a delicious variation.


Tyler and Kathryn said...

Thanks for your recipes many have become "regulars" at our house! Thought you might like this Quinoa "taco" salad as much as we do!

merathon said...

thanks for the link, Kathryn! glad you're enjoying the recipes!

Mitchell said...

I make taco salad already from the lentil taco recipe that's on this site. It sure is tasty.