From the Cookbook The Frugal Vegan
Nut-free, Soy-free, gluten-Free
Serves 4 - 30 minutes to prepare
Ingredients:
1 cup (201 g) brown or green lentils, rinsed
2 Tbsp (15 g) Taco Seasoning (bought or make your own with chili powder, cumin and paprika)
4 cups (188 g) shredded lettuce
1 cup (201 g) black beans, drained and rinsed
2 cups (288 g) corn, drained
1 cup (149 g) cherry tomatoes, halved
½ cup (80 g) salsa or pico de gallo
1 Tbsp (15 ml) olive oil
1 lime, juiced
Cilantro and green onion, option
Avocado and Vegan Sour Cream - optional
Directions:
Cook the lentils according to the package directions. Drain excess water and transfer the cooked lentils to a large mixing bowl. Add the taco seasoning and stirl to thoroughly combine, gently smashing some of the lentils with the back of a fork. Adjust seasonings to taste.
To assemble, divide lettuce, black beans, corn, tomatoes, salsa and lentil taco “meat” among 4 bowls. Drizzle each with a touch of olive oil and lime juice. Garnish with cilantro, green onion, avocado and vegan sour cream if desired.
My recipe and prep:
Using the inspiration of this recipe I made it my own by doing the following:
Instead of shredded lettuce (iceberg) I used spinach and arugula or rocket lettuce.
Instead of 1 cup of black beans I used one can and have added a bit each day.
Instead of 2 cups of corn, I bought organic frozen corn, cooked it the first day and just stored it in the fridge.
I used grape tomatoes instead of cherry
I used pico de gallo as salsa can have extra sugar
I forget the lime juice
I used Avocado
I also added in diced red onions
On Sunday I prepared the lentils and mixed them up with the taco seasoning. Each day I use about ½ cup lentils for the salad.
I prepare the salad daily for lunch.
I tear apart the baby spinach into smaller pieces, then add the lentils, black beans and corn on top of the spinach, mixing them together. For the black beans and corn I just grabbed a couple of finger fulls. Next I added the pico and red onion on top. I put the halved grape tomatoes and avocado on the side and drizzle a little EVOO on top. It’s become a favorite fast! Because it’s so simple and looks like the rainbow! I hope you give it a try and let me know how you like it.
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