Vegan Lentil Taco Salad

These spicy lentils are very diverse so make an extra batch and have them for salads and tacos all week. The heat is definitely there in these fiber-filled legumes, so dial back the spices if you need to. There is no need for dressing on the salad because there is a lot of flavor from the lentils and salsa, but a chipotle mayo drizzle would be a great pairing.

Vegan Lentil Taco Salad
1 C green lentils
2 C vegetable broth (+more)
1/2 onion (diced)
5 cloves garlic (minced)
1 Tbsp smoked paprika
2 tsp cayenne
2 tsp chili powder
2 tsp garlic powder
salt
black pepper
jalapeños
spinach or spring mix
pico de gallo
hot sauce
crushed tortilla chips

1. In a medium saucepan add lentils and 2 C of broth. Bring to a boil and then reduce to a simmer (covered) until mostly tender (~40 minutes). Do not over cook because we will cook again with the spices.
2. In another saucepan with EVOO sauté onions and garlic. Until brown. In the last minute add dry spices, salt and pepper, stirring constantly so it doesn't burn.
3. Add lentils, hot sauce and more broth (start with 1/2 C and add more if needed to reach desired tenderness). Cover and let simmer 
4. Assemble salad with spinach, pico de gallo, jalapeños, crushed tortilla chips and more hot sauce.