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Ingredients
- 2 tbsp olive oil , divided
- 1 red onion , diced
- 3 cloves garlic , chopped
- 1 medium bell pepper , chopped
- 1 tbsp tomato paste
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp paprika
- 1/4 tsp oregano
- 1 14 oz can lentils , drained and rinsed
- 6 cups romaine lettuce
- 2 avocados , sliced
- 1 cup corn kernels , canned or frozen
- 1/2 cup salsa
- 1/4 cup cilantro , chopped
- 2 tbsp pumpkin seeds
- 1 lime , cut into wedges
- sea salt and pepper , to taste
Ingredients
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Instructions
- Heat 1 tbsp olive oil in a pan over medium heat. Add the onion, garlic, and bell pepper, cooking for 5-6 minutes, or until softened.
- Add tomato paste, cumin, chili powder, paprika, and oregano, stirring to combine.
- Pour in the lentils, and cook for 7-9 minutes, or until dry and warmed through.
- Meanwhile, add the lettuce to the bowls. Top with avocado, corn, a spoonful of salsa, cilantro, and pumpkin seeds.
- Serve with lime wedges and drizzle with remaining olive oil. Enjoy!