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 Cheddar cheese
6 tablespoons 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.
-Stir in salsa.
-Spoon about 1/4 cup lentil mixture into each taco shell.
-Top with lettuce, tomato, cheese and sour cream.
1 comment:
I have to admit, I wasn't too sure about this recipe, but it turned out great. My whole family liked it. There were no leftovers after dinner. And that was without sour cream. (What I thought was sour cream in the fridge was actually leftovers in a sour cream container.) I give this recipe a thumbs up!
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