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Lentil Tacos

Yields: enough for 2 people

(The recipe below has been doubled)

* 1 cup finely chopped onion
* 2 small garlic cloves, minced
* 1 teaspoon canola oil
* 1 cup dried lentils, rinsed
* 3 teaspoons chili powder
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano
* 2.5 cups chicken or vegetable broth
* 1 cup salsa
* 6 taco shells or soft tortilla shells
* 1.5 cups shredded lettuce
* 1 cup chopped fresh tomato
* 1.5 cups shredded Cheddar cheese
* 6 tablespoons fat free sour cream
* salt (added to recipe) 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.