Ingredients
- 1 cup finely chopped onion
- 1 garlic clove, minced
- 1 teaspoon canola oil
- 1 cup dried lentils, rinsed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 1/2 cups chicken broth
- 1 cup salsa
- 12 taco shells
- 1 1/2 cups shredded lettuce
- 1 cup chopped fresh tomato
- 1 1/2 cups shredded reduced-fat Cheddar cheese
- 6 tablespoons fat free sour cream
Directions
- 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 slightly.
- Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
4 comments:
Yumm! I love lentils. Thanks for the recipe. Once I'm cooking again, I"ll try it.
These were good, but we added the salsa when we were assembling the tacos and we used soft corn tortillas instead of the shells. Oh yes, we added avocado, too.
Yumm
This sounds really good, and congratulations on your move!
Hey, nice site you have here! Keep up the excellent work! estetik
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