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.