May 8, 2013

Lentil Tacos

Lentil Tacos
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed (I've used green, brown, red and dal orange and they are all fine, some just take longer to cook)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa (I've used red, green, homemade and storebought...anything works, whatever flavor you're in the mood for!)
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. Uncover;
cook for 6-8 minutes or until mixture is thickened. Mash lentils
Stir in salsa. 
Spoon about 1/4 cup lentil mixture into each taco
shell. Top with lettuce, tomato, guacamole, cheese and sour cream, or add corn and grilled vegetables too!

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