Cauliflower Lentil Taco Salad

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Onions

  Raw

  1 ¼ cup, chopped or 200g

• Water

  Plain, clean water

  3 cup or 710g

• Cauliflower

  Raw

  1 head small or 265g

• Coconut oil

  1 tbsp or 14g

• Jalapeno peppers

  Raw

  ½ cup, sliced or 45g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chili powder

  Spices

  4 tsp or 10g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Tomato sauce

  No salt added

  ½ cup or 123g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Limes

  Raw

  1 fruit or 67g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Rinse the lentils and drain well, then combine them with the water in a small saucepan.
2. Bring to a boil, reduce to low, and simmer until tender, about 30 minutes (about 5 minutes if using sprouted lentils).
3. Drain any excess water and set the cooked lentils aside.
4. Pulse the cauliflower in a food processor, or finely chop by hand, until it resembles rice-sized pieces.
5. Heat the coconut oil in a large skillet over medium heat.
6. Add the onions and jalapeños and cook, stirring, until the onions are translucent, 5 to 7 minutes.
7. Stir in the cauliflower, garlic, 2 teaspoons of the chili powder, and 1 teaspoon of the cumin; cook for about 4 minutes.
8. Add the tomato sauce and cook until the cauliflower is tender, about 3 minutes.
9. Fold in the cooked lentils, then add the remaining 2 teaspoons chili powder and 1 teaspoon cumin. Season to taste with salt and pepper and cook 3 minutes to meld flavors.
10. Remove from heat and mix in the chopped cilantro.
11. Serve the warm mixture over romaine leaves. Squeeze fresh lime juice over the top and finish with sliced or diced avocado.