Makes 4 servings
Ingredients:
540 ml can lentils, drained and rinsed
1 small red onion, diced finely
2 t garlic, crushed
1 T taco seasoning (starch & sugar free)
1 large bunch kale, rinsed and stems removed
1 cup monterey jack jalapeno cheese, grated
salsa
sour cream
guacamole
Instructions:
- Brown lentils in pan over medium high heat, add diced onions, garlic, and taco seasoning and saute till onion is tender and translucent.
- Fill a large bowl with kale, then layer warm lentil mixture, grated cheese, and top with dollops of salsa, guacamole, and sour cream.
- Toss lightly and enjoy! Leftovers can be refrigerated as kale doesn’t wilt like other greens and improves over time.
Plum Hill 