Tasty Lentil Tacos

Submitted by Debbie Hunter
Ingredients
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder (I use 1/2 tablespoon)
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

 Debbie made them into quesadilla.  Super yummy!

In a large nonstick skillet, saute the onion and garlic in oil until tender.  Add the lentil, 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.

This freezes well.  I make a double or triple batch and freeze it for a quick meal.  Also good for hiding veggies in.  I usually add carrots, celery, pepper, broccoli or whatever I have in the fridge.  I don't add the salsa as my kids don't like it.