Taco Salad by Loka Saksini

6 cups water
1 large sweet bell pepper, coarsely chopped
1 cup dry brown lentils
½ cup uncooked brown rice
½ tsp hing
½ tsp cayenne pepper
2 tsp ground coriander
½ tsp ground cumin
¼ tsp black pepper
¼ tsp turmeric

Place all ingredients in a heavy-bottomed saucepan. Cook on medium high heat for about an hour, or until lentils and rice are thoroughly cooked. Add more water if necessary to keep from scorching. Add 3 tsp salt, remove from heat, and cool slightly.

To assemble:

Place a layer of tortilla chips on plate. Top with lettuce, tomatoes, etc. Place a scoop of the cooked lentils on top of salad, and top with a dollop of sour cream or Greek yogurt.