Lentil Tacos with Blueberry Corn Salsa Recipe - Forks Over Knives

Ingredients

• 1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
• ⅔ cup dry brown lentils, rinsed and drained
• ½ cup chopped yellow onion
• ½ cup green bell pepper
• 2 tablespoons taco seasoning
• Sea salt and freshly ground black pepper, to taste
• ½ cup fresh corn kernels (from 1 ear of corn) (or thawed frozen)
• ½ cup fresh blueberries, coarsely chopped
• ¼ cup chopped fresh cilantro
• 1 fresh jalapeño chile, seeded and chopped (see tip, recipe intro)
• 2 scallions, white and green parts thinly sliced
• 2 tablespoons lime juice
• 6 corn tortillas
• ½ of an avocado, peeled and sliced