Taco Salad in a Jar

Ingredients

Chilli lentils

4 tomatos

2 avocados

Juice of 1 lemon

250 g tin sweetcorn

Lime coriander dressing

Coriander

Tortilla crisps

5 mason jars

Chilli Lentils Ingredients

1 Tbsp oil

1/2 onion, chopped

1 garlic clove, crushed

1 Tbsp chilli powder

1 tsp cumin

1 tsp salt

200 g lentils

400 g can chopped tomatoes

1 bay leaf

250 mL vegetable stock

Lime Coriander Dressing Ingredients

1 avocado

Handful coriander

Juice of 2 limes

Zest of 1 lime

Water

Preparation

Make the chilli lentils

1. In a heavy bottomed pan, heat the oil on a medium heat.
2. Add onion and cook until translucent, then add the garlic and cook another minute before adding the spices and salt.
3. Add the lentils (rinsed and drained), tinned tomatoes, bay leaf and vegetable stock. Stir and bring to a boil.
4. Lower the heat and simmer for 45 minutes, stirring occasionally. If the mixture gets too dry, add a bit more vegetable stock.

5. Once the lentils are done, take out the bay leaf and let cool before adding to jars.

Make dressing while the lentils are simmering

6. In a blender, add the avocado, coriander, lime juice and zest, and 125 mL water.
7. Blend and add more water to reach desired consistency then set aside

8. As the lentils are still simmering, chop the tomatoes and avocado into bite-sized pieces. Squeeze lemon juice onto the avocado and toss to ensure it doesn’t turn brown.
9. Layer your mason Jars in the following order: Dressing, tomatoes chilli lentils, sweetcorn, avocado, coriander and tortilla crisps
10. Store in the fridge up to 5 days. To eat, dump jar upside down into a salad bowl and enjoy.