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| 1 cup |
| finely chopped onion |
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| 1 garlic clove, minced |
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| 1 teaspoon canola oil |
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| 1 cup dry lentils, rinsed |
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| 1 tablespoon chili powder |
| 2 tsp |
| ground cumin |
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| 1 teaspoon dried oregano |
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| 2 1/2 cups vegetable broth |
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| 1 cup salsa |
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| 12 taco shells or small tortillas (for soft tacos) |
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| 1 1/2 cups shredded lettuce |
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| 1 cup chopped fresh tomato |
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| 1 1/2 cups (6 ounces) shredded soy cheddar cheese |
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| 1 | In a large nonstick skillet, sauté 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. | 2 | Uncover, cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa. Spoon about 1/4 cup into each taco shell (or tortilla). | 3 | Top with lettuce, tomato, and cheese. Enjoy! | |
| Servings: 6 | Preparation time: 40 minutes
HINT: Sometimes I use 1/2 packet of Taco Seasoning instead of the seasonings called for in this recipe. This makes it a little easier and faster. And, sometimes I don't add the Salsa into the lentils at the end. I just use it fresh on our tacos.
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1 comment:
yummmm that sounds so good. Yes the taco seasoning seems alot easier & maybe? more economical too. I think I am going to add it to next week's menu. Only thing is I am going to have to find some way to get the boys to eat it without knowing what it is before they do though. :)
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