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
- dry lentils: 0.5 cup
- water: 1 cup
- ground turkey: 0.5 pound
- water: 1 cup
- taco seasoning mix: 1 pack (1.25 ounce pack)
- head iceberg lettuce: 1 piece (chopped)
- avocado: 1 piece (diced)
- tomato: 1 piece (diced)
- pitted black olives: 1 can (15 ounce can, chopped)
- kidney beans: 1 can (15 ounce can, drained and rinsed)
- Catalina salad dressing: 0.33333 cup
Metric Conversion
Stages of cooking
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Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
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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.
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Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.
