Spicy taco style lentils over crisp, fresh romaine with creamy avocado, juicy tomatoes and a light and flavorful honey lime dressing. A delicious and bright plant based meal that you’ll be making over and over again!

INGREDIENTS – serves 2

1/2c dry lentils, rinsed/soaked if you have the time (green, black or french)
2T olive oil
1/4 red onion, chopped, finely diced
1/2 green bell pepper, finely diced
1/8t salt
1 garlic clove, minced
1T tomato paste
1t chili powder
1/2t cumin
3/4t onion powder
3/4t garlic powder
1/4t red pepper flakes – optional
2T water

6c romaine lettuce, chopped (or whatever your favorite lettuce is)
1/2c tomatoes, chopped
1 avocado, sliced or cubed
1/4c cheddar cheese, shredded (sub jack, cotija, etc)

1 lime, juiced
1/2t honey
4T olive oil
Pinch of salt and pepper


Bring a pot of salted water to boil. Add lentils and cook for 10-15 minutes, until al dente. Strain, set aside.

Saute red onion and green pepper in olive oil with salt for 2-3 minutes, until soft. Make a space in the middle of the pan and add the garlic and tomato paste, mix it in then add the spices and stir until fragrant. Dump in the lentils and 2T water, stir then simmer for 30 sec -1 min. Set aside to cool a little bit while you throw together the rest of the salad.

Whisk together lime juice, honey and olive oil with a pinch of salt and pepper (or shake it up in a jar). Dump romaine into a large bowl, top with lentils, tomatoes, avocado and cheese then drizzle in some dressing and serve.


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