Lentil Taco Salad
This Lentil Taco Salad is an easy vegan dinner that’s perfect for your next Taco Tuesday! Lentils make a great substitute for ground meat if you’re looking to transition to more plant-based meals.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: serves 4
Ingredients
- 2/3 cup brown lentils, uncooked
- 3/4 cup farro, uncooked
- 1 cup mushrooms, diced
- 1 c red or orange bell pepper, diced
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (i use no salt added)
- 3–4 tsp taco seasoning
- 1 Tbsp olive oil
- 1 head lettuce, chopped
- optional toppings: avocado, cheese, salsa
Instructions
Cook lentils according to package directions, drain and set aside.
Cook farro according to package directions.
In a large pan, heat oil over medium heat. Add mushrooms, peppers, onions and garlic and saute 5-10 minutes until soft. Add cooked lentils, tomatoes (including liquid) and taco seasoning.
Cook 5 more minutes until heated through.
Divide lettuce into bowls, add a scoop of farro to each one and top with lentil mixture.
Add optional toppings if desired.
Notes
You could easily sub rice for farro if you want (or any other grain of your choosing).
Find it online: https://www.theleangreenbean.com/lentil-taco-salad/
