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Lentil Tacos
Yields: enough for 2 people
* 1/2 cup finely chopped onion
* 1 small garlic clove, minced
* 1/2 teaspoon canola oil
* 1/2 cup dried lentils, rinsed
* 1-1/2 teaspoons chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* 1-1/4 cups chicken or vegetable broth
* 1/2 cup salsa
* 6 taco shells or soft tortilla shells
* 3/4 cup shredded lettuce
* 1/2 cup chopped fresh tomato
* 3/4 cup shredded Cheddar cheese
* 3 tablespoons fat free sour cream
optional: taco seasoning to taste
1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender (may take a while longer). Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
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