Ingredients
1 cup dry USA lentils, rinsed
2 cups water
1 cup cooked and diced white chicken meat
2 to 3 cups finely chopped fresh spinach leaves
1⁄2 cup chopped onion
1⁄2 to 1 cup salsa
1 clove garlic, minced
2 tablespoons chopped green chilies
2 teaspoons chili powder
1⁄2 teaspoon dried oregano
1⁄2 teaspoon grated lime or lemon peel
2 tablespoons lime or lemon juice
1 tablespoon vegetable oil
Salt to taste
Corn tortilla salad shells
Method
Place lentils and water in a medium saucepan; bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until lentils are barely tender. Drain, if necessary.
Combine lentils with remaining ingredients. Cover salad and chill thoroughly to allow flavors to blend. Serve in tortilla salad shells.
Nutrition:
| Calories | 272 |
| Protein | 23 g |
| Carbohydrates | 32 g |
| Fiber | 12 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Iron | 6 mg |
| Sodium | 202 mg |
| Folate | 278 mcg |
| Calcium | 71 mg |
| Magnesium | 79 mg |