For dinner last night, I made the lentil taco filling, except that I used half the amount of lentils (1/2 cup) and water (1 1/3) cups.  All other measurements remained the same.  After the lentils were done cooking, I stirred in one can of pinto beans.  Since we were fresh out of traditional taco toppers- i.e. tomatoes, lettuce, avocado- and I had a head of cabbage to use up, I made up a cabbage and roasted corn salad to go on top.  It was so good!  To make the salad, I took about a quarter of a head of green cabbage and sliced it very thin.  I juiced 2 limes over the cabbage and salted it and let that sit for about an hour at room temperature.  I then took some diced red onions and frozen corn kernals and broiled them, the same way that I do when I made the corn and black bean salsa.  I added the corn and onions to the cabbage and stirred in some jarred salsa and chopped cilantro.  Yummy!