Lentil taco salad bowl

#loveyourleftovers. This salad makes the perfect work lunch! Layer the salad with the leafy greens on top so they don’t get crushed and the lentils in a separate container so you can heat them up and you’re good to go!

Serves 2



¼ onion, finely diced

½ carrot, grated

½ punnet mushrooms, thinly sliced

½ clove garlic, minced

1 tsp cumin

½ tsp oregano

1 tsp smoked paprika

Pinch of chilli powder or flakes

¾ cup veggie stock

¾ can brown lentils, drained and rinsed

½ tomato, diced

To serve

1 cup frozen corn

2 handfuls leafy greens, slaw or chopped lettuce

½ capsicum, diced

½ punnet cherry tomatoes, halved (or 1 tomato, diced)

½ avocado, diced

½ lemon or lime, cut into wedges


  1. Bring a full kettle of water to the boil.

2. Prep & cook lentils. Heat ½ tsp oil in a fry-pan on medium heat. Cook onion, carrot and mushrooms with a pinch of salt for 3–4 minutes, until beginning to soften. Add garlic, cumin, oregano, paprika, chilli and ½ tsp salt and cook for about 1 minute, until fragrant. Add stock, allow to bubble then add lentils and tomato. Cook a further 3 minutes, until heated through and liquid has evaporated slightly.

3. Cook corn. In a heat-proof bowl, cover corn with boiling water and allow to cook for about 2 minutes. Drain well and season.

4. Prep serving ingredients.

5. Assemble bowls. Fill bowls with greens, corn, lentils, capsicum, tomatoes and avocado. Squeeze over lemon/lime and season with salt and pepper.

Tip, add some shredded cooked chicken, feta cheese or lite sour cream for a little protein booster.

Nutritional Info (per serve)
Energy (kJ): 1438
Energy (Cal): 344
Carbohydrate (g): 36.3
Protein (g): 13.5
Fat (g): 13.9
Saturated Fat (g): 2.0
Sugars (g): 8.1

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