Tasty Lentil Tacos

• Gluten free

• Produce

  • 1 Garlic clove
  • 1 cup Lentils, dried
  • 1 1/2 cups Lettuce
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 1 cup Tomatoes, fresh

• Canned Goods

  • 2 1/2 cups Vegetable or reduced-sodium chicken broth

• Condiments

  • 1 cup Salsa

• Baking & Spices

  • 1 tbsp Chili powder

• Oils & Vinegars

  • 1 tsp Canola oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Bread & Baked Goods

  • 12 Taco shells

• Dairy

  • 1 1/2 cups Cheddar cheese, reduced fat
  • 6 tbsp Sour cream, fat-free

Found on tasteofhome.com

Description

Ingredients

• 1 teaspoon canola oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 cup dried lentils, rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2-1/2 cups vegetable or reduced-sodium chicken broth
• 1 cup salsa
• 12 taco shells
• 1-1/2 cups shredded lettuce
• 1 cup chopped fresh tomatoes
• 1-1/2 cups shredded reduced-fat cheddar cheese
• 6 tablespoons fat-free sour cream

Directions

• Directions In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients. Yield: 6 servings. Originally published as Tasty Lentil Tacos in Light & Tasty June/July 2001, p18 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition