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Lentil Taco Salad

How to make a vegetarian taco salad.

lentil taco salad

 I have just discovered how great lentils are!  I cannot believe I didn't realize this earlier, as they are a very common, highly nutritious and inexpensive food source world-wide. So, in case you didn't know either, here's a synopsis.

5 Health Benefits of Lentils
1. It is a soluble fiber, which is extremely good for lowering cholesterol.
2. It's high fiber also stabilizes blood sugar levels
3. It is high in folic acid, which is great for the bones, the developing fetus in pregnancy, and heart disease. 
4. It is a big source of iron, preventing anemia and providing more energy.
5. It is also high in magnesium, lowering blood pressure.

I've had lentil soup, but this lentil taco salad is a completely different way of consuming it. It is bright and fresh. I can't wait to experiment more. The health benefits of lentils are through the roof!  This taco salad is just as filling and satisfying as it's meat counterpart. In fact, it honestly tastes much better.

(Serves 2)

1 cup lentils
3 large tomatoes, diced
3 cloves garlic, crushed into a paste.
2 limes
1 tsp Cumin
1 jalapeno pepper, diced
Feta cheese
1 avocado, sliced
1 acorn squash, cut in half, seeded, then cut down to 3/4 inch slices with skin removed.

Preheat oven to 400 F. 
First, make the tomato salsa. 
1. Combine the tomatoes, jalapeno peppers, garlic, lime juice and cumin. Let it sit in the fridge while you prepare the rest of the dish. The acidity in the lime juice will cut down the raw flavor of the garlic and jalapeno peppers. 
2. Bring water to the boil and add the Lentils.  Cook per instructions on back of bag. They are very similar to rice. The ones I bought, boiled, on low, and covered, for 30 mins. There are a few different varieties of lentils, so do check the bag.  
3. Cut the acorn squash as described in the ingredients list above, and place it on a baking sheet with olive oil, salt and pepper and put in in the oven also for 20-40 minutes, until tender. 
4. Once cooked, scoop the lentils into 2 bowls.
5. Top it with the roasted squash, crumbled feta cheese, avocado, and salsa

Dig in!

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