Tasty Lentil Tacos

Prep/Total Time: 10 minutes prep, 35 minutes cook

Yield: 6 servings

• 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 vegetable broth
• 1 cup salsa
• 12 taco shells
• 1 1/2 cups shredded lettuce
• 1 cup chopped fresh tomato
• 1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
• 6 tablespoons fat-free sour cream

1. In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and the 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 the salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with the lettuce, tomato, cheese and sour cream.

Nutrition: (2 tacos) 361 calories, 12 g fat, 5 g saturated fat, 25 mg cholesterol, 874 mg sodium, 44 g carbohydrate, 12 g fiber, 19 g protein.

Comments: A fun and healthy alternative to the normal taco. We were surprised at the flavor the lentils provided using the homemade seasoning mixture. This recipe is a good one to prepare ahead a time and freeze for later.