The other day I was helping out with a golf tournament and while we were doing some prep stuff I ordered a salad. I asked for it with no meat and the guy next to me goes “just get it with chicken.” To which I responded, “but that’s meat.” He seemed to think it wasn’t and kept trying to convince me to get it with chicken and I couldn’t seem to make him understand that I don’t eat chicken.
People tend to get really weird about the whole not eating meat thing. A couple years ago I asked for no chicken on a salad and the guy brought me chicken in a cup on the side. I had to stop from busting out laughing because it was just funny. I was like no I literally meant no chicken but thanks.
Anyway, the point to all of this is that salad that I ordered (without meat) was the inspiration for this salad! Except I was able to add lentils for protein instead and it was the perfect addition. I was also going to go for black beans but lentils won out. Black beans (or even both) would be aces on this salad too though.
Above all though the peppers and onion are the star of this salad. They are flavorful and add a ton of color to the salad and so easy to make. Just through them in a wide pan with some oil and let them cook down until they are a bit charred and soft.
I don’t even use any dressing with this salad other than a little extra olive oil. The guacamole and veggies give it enough flavor that anything else wouldn’t really work. You could totally had some hot sauce though. That would definitely work! This is a perfect lunch or week night dinner. It’s quick, full of protein, and the perfect way to eat your colors (taste the rainbow if you will).
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Lentil Fajita Salad (Vegan + Gluten Free)
- 3 peppers varying colors
- half a red onion
- 2 tbsp olive oil
- ½ cup lentils
- 1 tbsp chili powder
- 1 tbsp cumin
- salt & pepper to taste
- 4-5 cups lettuce of choice
- sour cream vegan or regular
In a small pot cover lentils with water and let boil until tender.
Heat oil in a grill pan and add in sliced peppers and onion. Let cook until charred and tender.
Once lentils are cooked drain them of the water and add chili powder, cumin, and salt and pepper.
Under a bed of lettuce add lentils, peppers, guacamole, and sour cream. Serve and enjoy!