Chipotle Lentil Taco Salad is the First Thing We’re Making from This New Cookbook

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Ingredients

for the lentils:

• 2 tablespoons avocado oil
• 1 red onion, sliced
• 1 bell pepper, thinly sliced
• ½ teaspoon chipotle powder
• 1 teaspoon garlic powder
• Kosher salt
• 1 cup black lentils, cooked and drained
• ¼ teaspoon ground cumin

for the pico de gallo:

• 2 cups cherry tomatoes, diced
• ½ cup cilantro, chopped
• 2 garlic cloves, minced
• ½ white onion, diced
• ½ jalapeno, diced
• Juice of ½ a lime (1 tablespoon lime juice)

for the salad:

• 1 avocado, mashed
• 2 heads of romaine, shredded
• ½ cup frozen corn, thawed and drained
• 2 to 3 tablespoons Spicy Lime Chipotle Dressing (recipe follows)

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Instructions

1. Make the lentils. In a large skillet, heat the avocado oil over medium heat. When the oil is shimmering, add the red onion, bell pepper, chipotle powder, garlic powder, and a pinch of salt. Cook for 5 to 10 minutes, until the onions and peppers have softened. Add in the cooked lentils, cumin, and another pinch of salt. Reduce the heat to low, stir to combine, and cook 5 minutes more, or until the flavors meld together.
2. Meanwhile, make the pico de gallo. In a small bowl, combine the cherry tomatoes, cilantro, garlic, white onion, jalapeño, lime juice, and salt, and toss to coat.
3. Make the salad. In a large bowl, combine the avocado, romaine, and corn and toss. Drizzle with the Spicy Lime Chipotle Dressing and toss to coat. Divide the salad between two bowls and top each with a big spoonful of the lentil mixture and the pico de gallo. Serve immediately

Spicy Lime Chipotle Dressing

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Ingredients

• 2 garlic cloves, minced
• Juice of ½ lime (1 tablespoon lime juice)
• ¼ teaspoon cumin
• 1 tablespoon avocado oil
• 2 tablespoons veganaise or mayonnaise
• ¼ teaspoon crushed red pepper flakes
• ? teaspoon ground chipotle pepper
• ½ teaspoon honey

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Instructions

1. In a small bowl, combine the garlic, lime juice, cumin, avocado oil, veganaise, crushed red pepper flakes, chipotle pepper, and honey and whisk until fully combined. Store the dressing in an airtight container in the fridge for up to 1 week.

makes 1/4 cup