Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (200 g) dry green or brown lentils, rinsed
- 3 cups (710 ml) water
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin (lentils)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt (lentils), plus more to taste
- 1 tablespoon fresh lime juice (lentils)
- 4 corn tortillas, cut into 1/2-inch strips
- 2 teaspoons olive oil (for tortilla strips)
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (thawed if frozen)
- 1 cup diced bell pepper (red, yellow, or orange)
- 1 large avocado, diced
- 1/2 cup chopped cilantro (optional)
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lime juice (dressing) + 1 teaspoon lime zest
- 1 teaspoon ground cumin (dressing)
- 1 small garlic clove, finely grated or minced
- 1 teaspoon honey
- 1/2 teaspoon kosher salt (dressing)
- 1–2 tablespoons water (to thin dressing)
Do This
- 1. Simmer lentils in 3 cups water for 18–22 minutes; drain.
- 2. Bake tortilla strips at 400°F (204°C) for 10–12 minutes until crisp.
- 3. Whisk yogurt, lime, cumin, garlic, honey, salt, and water into a pourable dressing.
- 4. Sauté onion and garlic in oil; stir in tomato paste and spices, then toss in lentils and lime.
- 5. Chop romaine; prep tomatoes, corn, peppers, avocado, and cilantro.
- 6. Build salads: romaine + veggies, warm lentils on top, drizzle dressing.
- 7. Finish with crunchy tortilla strips (add just before serving).
Why You’ll Love This Recipe
- Big taco flavor without meat: the lentils soak up smoky, cumin-y seasoning beautifully.
- Texture heaven: crisp romaine, creamy avocado, juicy tomatoes, sweet corn, and crunchy tortilla strips.
- The lime-cumin yogurt dressing is tangy, cool, and quick to whisk together.
- Great for meal prep: keep components separate and assemble in minutes.
Grocery List
- Produce: romaine lettuce, cherry tomatoes, bell pepper (red/yellow/orange), avocado, limes (2), yellow onion, garlic, cilantro (optional)
- Dairy: plain Greek yogurt
- Pantry: dry green or brown lentils, corn kernels (frozen or canned), corn tortillas, olive oil, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, honey, kosher salt, black pepper
Full Ingredients
Seasoned Lentils
- 1 cup (200 g) dry green or brown lentils, rinsed and picked over
- 3 cups (710 ml) water
- 1 tablespoon olive oil
- 1/2 small yellow onion, finely chopped (about 1/2 cup)
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- Optional heat: 1/8 teaspoon cayenne pepper
Crunchy Tortilla Strips
- 4 corn tortillas (6-inch/15 cm)
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
Lime-Cumin Yogurt Dressing
- 1/2 cup (120 g) plain Greek yogurt
- 2 tablespoons (30 ml) fresh lime juice
- 1 teaspoon finely grated lime zest
- 1 teaspoon ground cumin
- 1 small garlic clove, finely grated or minced
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1–2 tablespoons (15–30 ml) water, to thin to a drizzle-able consistency
Salad Base and Toppings
- 6 cups chopped romaine lettuce (about 2 small hearts)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (thawed if frozen; drained if canned)
- 1 cup diced bell pepper
- 1 large avocado, diced
- 1/2 cup chopped fresh cilantro (optional)
- Optional add-ons: 2 sliced scallions, pickled red onions, crumbled cotija or feta (for non-vegetarian-strict dairy preferences)
Step-by-Step Instructions
Step 1: Cook the lentils until tender
In a medium saucepan, combine the rinsed lentils and 3 cups (710 ml) water. Bring to a boil over high heat, then reduce to a steady simmer over medium-low.
Simmer 18–22 minutes, until the lentils are tender but not mushy (they should still hold their shape). Drain well and set aside.
Step 2: Bake the tortilla strips until crisp
While the lentils simmer, preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper (optional, but helps with easy cleanup).
Stack and slice the 4 corn tortillas into 1/2-inch strips. Toss the strips with 2 teaspoons olive oil and 1/4 teaspoon kosher salt. Spread in a single layer.
Bake for 10–12 minutes, tossing once at the 6-minute mark, until golden and crisp. (They’ll continue to crisp as they cool.)
Step 3: Whisk the lime-cumin yogurt dressing
In a small bowl, whisk together 1/2 cup Greek yogurt, 2 tablespoons lime juice, 1 teaspoon lime zest, 1 teaspoon ground cumin, 1 grated garlic clove, 1 teaspoon honey, and 1/2 teaspoon kosher salt.
Whisk in 1–2 tablespoons water until the dressing is smooth and easily drizzle-able. Taste and adjust salt or lime juice if needed.
Step 4: Season the lentils “taco style”
In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened.
Add the garlic and cook for 30 seconds until fragrant. Stir in 1 tablespoon tomato paste and cook for 1 minute to deepen its flavor.
Add the drained lentils, 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper (and optional cayenne). Stir for 2–3 minutes until the lentils are evenly coated and warmed through.
Turn off the heat and stir in 1 tablespoon fresh lime juice. Taste and adjust salt as needed.
Step 5: Prep the salad vegetables
Chop the romaine into bite-size pieces and add to a large bowl (or divide among 4 bowls). Prep the toppings: halve the cherry tomatoes, dice the bell pepper, dice the avocado, and chop cilantro if using.
If your corn is frozen, make sure it’s fully thawed; if it’s canned, drain it well. (No need to cook it for this salad unless you’d like to char it in a skillet.)
Step 6: Assemble the lentil taco salads
Divide the romaine among bowls. Top each with tomatoes, corn, bell pepper, and avocado.
Spoon a generous portion of the warm seasoned lentils over each salad. Drizzle with the lime-cumin yogurt dressing to taste (start with about 2 tablespoons per serving and add more as desired).
Step 7: Finish with crunch and serve
Sprinkle the tortilla strips over the top right before serving so they stay crisp. Add cilantro and any optional toppings you like.
Serve immediately while the contrast between warm lentils and cool, crunchy salad is at its best.
Pro Tips
- Don’t overcook the lentils: Start checking at 18 minutes. Tender-but-firm lentils give you the best “taco crumble” vibe.
- Make the dressing drizzle-able: Add water 1 tablespoon at a time; thicker yogurt brands vary a lot.
- Keep tortilla strips crisp: Cool them completely on the baking sheet, then store airtight. Add at the last minute.
- Boost the flavor fast: A pinch more salt and an extra squeeze of lime at the end makes the lentils taste extra taco-like.
- Meal-prep smart: Store warm components (lentils) and cold components (veg, dressing) separately.
Variations
- Black bean-lentil combo: Replace 1/2 cup cooked lentils with 1/2 cup drained black beans for extra heft and a two-bean taco feel.
- Vegan option: Swap the Greek yogurt for an unsweetened plant-based yogurt, or use a cashew-based sour cream alternative; use maple syrup instead of honey.
- Roasted pepper-corn version: Roast the bell pepper (425°F/218°C for 18–20 minutes) and quickly char the corn in a dry skillet for smoky street-corn vibes.
Storage & Make-Ahead
For best results, store components separately: seasoned lentils, chopped vegetables (except avocado), dressing, and tortilla strips. Refrigerate the lentils and dressing in airtight containers for up to 4 days. Keep tortilla strips at room temperature in a sealed container for up to 3 days. Dice avocado right before serving to prevent browning (or toss diced avocado with 1 teaspoon lime juice if you must prep it a few hours ahead). Rewarm lentils in a skillet over medium heat with 1–2 tablespoons water for 2–3 minutes, or microwave for 45–60 seconds per portion.
Nutrition (per serving)
Approximate, will vary by brands and exact portions: 420 calories, 18 g protein, 56 g carbohydrates, 15 g fat, 16 g fiber, 620 mg sodium.
