Lentil Tacos

We found this recipe in the Taste of Home cookbook (a gift from my mother). To our surprise, we found that these tacos were as good (if not better) than normal meat tacos!

Lentil Tacos

Ingredients:
1 cup finely chopped onion
1 garlic clove, minced
1 tsp canola oil
1 cup dried lentils, rinsed
1 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2-1/2 cups chicken (or vegetable) broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomato
1-1/2 cups (6 oz) shredded cheddar cheese
6 Tbsp sour cream

Directions:

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.

2. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

3. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Yields 6 servings.


Notes: We usually use the listed chicken broth, but if you're shooting for a truly vegetarian dish, opt for vegetable broth instead.