Super Star Lentil Taco Salad

1 1/2 cups lentils
3 cups vegetable broth or water
1 cup chopped tomatoes (fresh or canned)
1 tsp salt
1/2 tsp tumeric
1/2 tsp black pepper
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
2 tbsp balsamic vinegar
1 cup red onion
1 cup mushrooms
1 cup broccoli
1 cup red pepper
1/2 cup parsley
1 tsp oil
1 avocado, sliced
corn tortillas (I used chips)

Combine lentils, broth,1/2 tsp salt, tomatoes, tumeric and black pepper....bring to boil....cover, reduce heat and simmer for 15ish minutes until liquid absorbed.
While cooking lentils, heat oil in skillet over medium high. Add chili powder, cumin and garlic powder to oil. Stir. Add all veggies except parsley (note original recipe called for cilantro - I also added a 1/2 tsp of coriander) When soft (5 to 10 min) add parsley, 1/2 tsp salt and 1 tbsp of balsamic vinegar.
When lentils are done....stir in 1 tbsp of balsamic vinegar and more salt if desired. To serve. place a heaping spoonful of lentils on a plate....top with sauteed veggies and sliced avocado. Arrange warmed tortillas or chips around lentil and veggie combo.

Serving Size: recipe says 2 to 4 servings, calculated for 3 servings.

Number of Servings: 3

Recipe submitted by SparkPeople user CFMOSS.