Vegan Lentil Taco Salad
Ingredients
Lentil taco meat
- 1 cup dry brown lentils
- 2 cups water
- 2-3 tablespoons olive oil or neutral oil
- 1/2 white onion, minced
- 2-3 cloves garlic, minced
- 1 1/2 teaspoons chili powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Chipotle crema
- 1/2 cup plant-based sour cream
- 2 tablespoons water
- 2 tablespoons lime juice
- 1/8 teaspoon salt, or to taste
- 1/2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/8 - 1/4 teaspoon chipotle powder
Assembly
- 1-1 1/2 cups chopped lettuce (per serving)
- 1/2 cup diced tomato (per serving)
- 1/2 cup thinly sliced red onion (per serving)
- 3/4 -1 cup lentil taco meat (per serving)
- optional: cilantro, lime wedges (for garnish)
Preparation
Prepare lentil taco meat
Sort and wash the lentils, then add to a medium pot with 2 cups water.
Bring to a boil and cook for 20 minutes until fully tender.
Mince the white onion and garlic, then mix the taco spices in a small bowl and set aside.
Drain the lentils and set aside.
To the same pot, add oil, onion, and garlic, and cook until tender.
In the last minute, add the taco spice mix and bloom until fragrant.
Add the warm lentils back into the pan and stir to combine.
Taste and adjust seasonings, adding spices, oil, or water as needed.
Set aside to cool to room temperature.
Once cooled, transfer to the fridge to chill for a minimum of 30 minutes and up to overnight.
Make chipotle crema
Mix all chipotle crema ingredients in a medium bowl until well combined.
Transfer to a sauce bottle or mason jar to store in the fridge for up to 1 week.
Chill until ready to use.
Assemble taco salad
Once lentils have chilled, chop all vegetables.
Plate the salad in this order: lettuce, sliced onions, diced tomatoes, lentil taco meat, chipotle crema, chopped cilantro if using, and lime juice or wedges if using.
Serve immediately.
