Lentil Taco Salad with Spicy Crema
This Lentil Taco Salad with Spicy Crema is a quick, hearty, and customizable meal that’s perfect for weeknights. Using store-bought canned beans and lentils keeps prep fast and stress-free, while fresh toppings and a spicy–hot sauce crema bring all the flavor. It’s a 20-minute plant-based dinner that’s easy to scale for meal prep or serve as a build-your-own taco salad bar.
Ingredients
Main Ingredients:
- 3 hearts of romaine (1 package) or 1 large head, chopped
- 2 (15-ounce) cans of lentils, drained (or about 1 cup dried lentils cooked, which yields ~3 cups cooked)
- 1 packet taco seasoning
- 1 tbsp olive oil
- ½ cup water
- 1 (15-ounce) can black beans, drained and rinsed
Spicy Crema:
- 1 cup plant-based sour cream
- 1-2 limes, juiced (start with 1 and adjust)
- 2-3 tbsp hot sauce of choice (Sriracha, Tabasco, Cholula, etc.)
- Pinch of salt, to taste
Toppings, optional:
- Pickled onion or sliced red onion
- 2 jalapeños, diced
- 2 Roma tomatoes, diced
- 1 cup shredded vegan cheese (Cheddar, Monterey Jack, or Mexican blend)
- Tortilla chips, crumbled
- 1 large avocado, sliced
- Cilantro, chopped
- 2 lime, cut into wedges
Additional Topping Ideas:
- Salsa of choice
- Black olives slices
- Canned corn, drained
Instructions
- Prep toppings: Dice, slice, and prep all your toppings first, then place them on a plate or cutting board so they’re ready once the filling is heated.
- Prep the beans: Drain and rinse the black beans. Set aside. Optionally season with a pinch of salt, cumin, or chili powder.
- Make the crema: In a bowl, whisk together 1 cup plant-based sour cream, juice from 1–2 limes, and 2–3 tbsp hot sauce until smooth. Taste and add a pinch of salt, to taste. Set aside.
- Heat the lentils: Heat 1 tbsp olive oil in a skillet over medium heat. Add the drained lentils, 1 packet taco seasoning, and ½ cup water. Stir to combine, cover, and cook on medium-low until warmed through, about 4–5 minutes. Stir occasionally and adjust seasoning if needed.
- Prep the salad base: Chop the romaine into bite-sized pieces and divide between bowls.
- Assemble the salad: Top the romaine with warmed lentils and black beans.
- Add toppings: Finish with your choice of pickled onion, jalapeños, tomatoes, vegan cheese, tortilla chips, avocado, and cilantro. Drizzle with lime juice and the spicy crema.
- Serve: Add lime wedges on the side for extra squeeze. Enjoy immediately!
Notes
Lentil options
You can use canned lentils, pre-steamed lentils (like the ones from Trader Joe’s), or cook your own from dry. If using pre-steamed, keep in mind they often already contain salt, so you may want to adjust the taco seasoning. If starting from dry, about ¾-1 cup dry lentils will cook up to roughly the same amount as 2 cans.
Storage
For best results, store the lentils, beans, and crema separately from the lettuce and toppings. They’ll keep in the fridge for 3–4 days. Reheat the lentils before assembling for the best texture and flavor.
Customizable toppings
This salad is endlessly versatile. Add salsa, roasted corn, black olives, or swap in your favorite cheese or hot sauce. Tortilla chips are optional but add a satisfying crunch.
Spice control
The crema’s heat depends on your hot sauce. Start with less, then taste and adjust to your spice preference.
Nutrition
Serving: 1 bowlCalories: 515kcalCarbohydrates: 53gProtein: 21gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gSodium: 640mgPotassium: 970mgFiber: 14gSugar: 6gVitamin A: 3000IUVitamin C: 20mgCalcium: 160mgIron: 5.5mg
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