Tonight we had lentil taco salad with taco seasoned lentils (see this previous post about those). I made the lentils the way I usually do, adding about 1 cup of green lentils and 1/2 cup of red/orange lentils to a saucepan with about 4-5 cups of water (I just eyeball the water). I also added two chopped portebello mushrooms and a few generous spoonfuls of my homemade taco seasoning. I brought it to a boil and then lowered to medium/low to let it simmer for about 20-30 minutes.
I made a huge batch of beans in my crockpot yesterday that I had already separated into batches so I reheated the beans designated for tonights meal in another saucepan on the stove.
On a plate I added some lettuce, tomato (for me, not hubby), a couple strained spoonfuls of the lentil/mushroom mixture, a couple strained spoonfuls of beans, some cheddar cheese, pepita seeds, crushed tortilla chips and salsa. Everything on this plate was organic with the exception of the pepita seeds.
I also made quesadillas for the kids adding cheese and strained lentil mixture to a whole wheat tortilla. My kids LOVE quesadillas so I knew they would eat these, even with the lentils inside! I also served them beans and some chips and salsa, other foods they love.
This may not look very impressive but in my opinion it was de-licious! Like really, really delicious! If only I had, had some black olives on hand. Next time!
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