Lentil Tacos

Serves: 6

Time: 45 minutes

Ingredients

- 1 finely chopped onion

- 1 minced garlic clove (I use the organic "pre-minced" squeeze bottle, so if you use that, it's roughly 1 squeeze)

- 1 tsp canola oil

-1 cup dried, rinsed lentils

-1 Tbsp chili powder

-2 tsp ground cumin

-1 tsp dried oregano

-2 1/2 cups chicken or vegetable broth

-1 cup of your favorite salsa

-12 corn tortillas

-taco toppings (lettuce, tomato, sour cream, etc.)

1. In a large, non stick skillet saute the onion and garlic in canola oil over Medium-High heat until tender.

2. Add lentils, and chili powder, cumin, and oregano, and stir for about a minute.

3. Add broth, bring to a boil. Reduce heat, cover, and simmer for about 30 minutes until lentils are tender (mine took about 35). Spoon a couple out, taste, and if you need extra seasonings add them. ( I added a little more cumin).

4. Mash lentils. I found a fork to be the best method, and if they're tender enough it's pretty easy.

5. Stir in salsa for about a minute until heated.

6. Add about 1/4 cup of lentil "meat" to each warmed tortilla, and top with your favorite toppings.

Nutrition Facts: One Serving = 2 Tacos, 364 calories (this is calculated WITH all the toppings :) )

The lentil taco "meat" is absolutely DELICIOUS the next day on some nachos too!! 

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