Lentil-Syle Taco Salad

I didn't even know what to call this one. But it's good. You should try it.

Start by peeling and cubing a butternut squash. Place on a baking sheet, drizzle with olive oil, salt and pepper, and roast in a 400 oven for 30-40 minutes, stirring occasionally. While the squash cooks, finely chop an onion and saute in a little olive oil. As the onion becomes tender, add 2 cloves minced garlic, one cup dry lentils, one Tablespoon chili powder, 2 teaspoons ground cumin, and 1 teaspoon dried oregano. Stir around a minute and then add 2 and a half cups chicken broth. Bring to a boil, cover, and simmer for 25-30 minutes.

After about half an hour, uncover the lentil mixture and add one can of diced tomatoes (lightly drained) as well as the butternut squash. Stir it all together and let it sit over low heat for 5-10 minutes. Serve over tortilla chips and topped with cheese. It would probably also make a good taco filling!


Enjoy!