Monday, October 1, 2007

The Best Lentil Tacos

1 cup
finely chopped onion

1 garlic clove, minced

1 teaspoon canola oil

1 cup dry lentils, rinsed

1 tablespoon chili powder
2 tsp
ground cumin

1 teaspoon dried oregano

2 1/2 cups vegetable broth

1 cup salsa

12 taco shells or small tortillas (for soft tacos)

1 1/2 cups shredded lettuce

1 cup chopped fresh tomato

1 1/2 cups (6 ounces) shredded soy cheddar cheese

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.

1 comment:

Michele said...

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. :)