Lentil Taco Salad – Lentils.org

Ingredients

• 1 Tbsp (15 mL) canola oil
• ½ lb (250 g) finely chopped walnuts
• 1 lb (500 g) whole red lentils, cooked
• 1 lb (500 g) mushrooms, roasted, minced
• 1 Tbsp (15 mL) cumin
• 2 tsp (10 mL) ground coriander
• 2 tsp (10 mL) garlic powder
• 1 tsp (5 mL) smoked paprika
• ½ tsp (2 mL) dried oregano
• ½ tsp (2 mL) onion powder
• 1 Tbsp (15 mL) harissa
• 5 cups (1.25 L) romaine lettuce, roughly chopped
• 2 cups (500 mL) cherry tomatoes, halved
• 1 ½ cups (375 mL) Monterey jack cheese, shredded
• 4 cups (1 L) avocado, medium dice
• 1 cup (250 mL) green onions, sliced thin
• 10 oz (300 mL) salsa
• 10 oz (300 mL) sour cream