Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 584
- Carbohydrate: 56g
- Fat: 31g
- Fiber: 20g
- Protein: 26g
- Sugar: 11g
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