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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is my health-oriented twist to my Aunt Linda's recipe. Lentils add fiber and protein without fat and without compromising the taste! For additional texture, sprinkle in some crushed corn chips. Ingredients:
1/2 cup dry lentils |
1 cup water |
1/2 pound ground turkey |
1 cup water |
1 (1.25 ounce) package taco seasoning mix |
1 head iceberg lettuce, chopped |
1 avocado - peeled, pitted and diced |
1 tomato, diced |
1 (15 ounce) can pitted black olives, chopped |
1 (15 ounce) can kidney beans, drained and rinsed |
1/3 cup catalina salad dressing |
Directions:
1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
2. Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
3. Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.
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