Description
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
- ½ cup dry lentils
- 1 cup water
- ½ 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
- ⅓ cup Catalina salad dressing
Instructions
- Place lentils and water in a pot. Bring water to boil
- reduce to simmer. Cook for 30 minutes or until tender.
- 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.
- Combine the lettuce
- avocado
- tomatoes
- olives
- kidney beans
- lentil-and-turkey mixture
- and Catalina dressing in a large bowl and toss until combined.
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
Servings: 4