This is one of our favorite summer meals. During the summer we lighten up and eat a lot less meat. I know, summer for many people is grilling meat and more meat. Not us, we basically go vegetarian with the exception of an occasional BBQ with friends, or Sunday dinner with extended family. This salad can be made to your particular preferences. Use whatever whole grain you prefer and as many toppings as you like. We like to put down a base of brown rice, top with lentils, salad greens, mango salsa and Cilantro Avocado Salad Dressing, if desired.
Lentil Taco Salad
1. In a medium pot, bring lentils and water to a boil.
2. Reduce heat to low, cover and cook for about 30 minutes, or until soft.
3. Mix in Vida seasoning and serve over brown rice and top with salad greens, Mango Avocado Salsa and Cilantro Avocado Dressing, if desired.
The brightness and tang of the Mango Avocado Salsa really complements the lentils. Give it a try, I think you'll like it; however, if you prefer a traditional salsa give this one, or this one a try.
If you have a sensitive stomach, try soaking the lentils first, following the instructions here. Drain and rinse well and follow the instructions above, reducing the cooking water to 2 cups.
You may need to adjust the water amount depending on your altitude. Add a little bit more if it gets too dry, or drain if there's too much left at the end of cook time.