The Pioneer Woman Tasty Kitchen
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Lentil Taco Salad

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Level: Easy

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Description

Who needs beef when you can have lentils? This dish is cheap, healthy, and it doesn’t sacrifice flavor!

Ingredients

  • 1 cup Dried Lentils
  • 1 Tablespoon Chili Powder
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Crushed Red Pepper Flakes
  • ¼ teaspoons Dried Oregano
  • ½ teaspoons Paprika
  • 1-½ teaspoon Ground Cumin
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 head Lettuce
  • Your Favorite Taco Toppings

Preparation

1. Fill a medium-sized sauce pan about 3/4 full of water and bring it to a boil.
2. Dump the lentils into the boiling water and bring it back to a boil. Then, turn it down and simmer for 30 minutes.
3. When done cooking, pour out the water.
4. Mix all of the seasonings in a small bowl.
5. Next, take about 2 tablespoons of the seasonings—less if you want, but it’s up to you—and add to the lentils. Save whatever you don’t use for another time.
6. Let the seasoned lentils cook on low for about 5 minutes. Smush a good amount of them while doing this. They should be “semi-smushed” (some whole, some not).
7. Cut lettuce and put some on each plate.
8. Put some tortilla chips on top if you want, and put whatever you normally put on a taco on your salad (for me, I put a small handful of cheese and 2 large spoonfuls of salsa).
9. Enjoy! So delish!

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