Lentil TacosSubmitted by: DINEEN17
IntroductionTastes just as good the next day. Tastes just as good the next day.
1 cup finely chopped onion
1 garlic clove, minced (I use 1/2 tsp. ready-minced)
1 teaspoon canola oil
1 cup dry lentils, rinsed
1 Tbs. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2-1/2 cups chicken broth (or beef or vegetabl broth) (I use one can Swanson's reduced-sodium beef broth)
1 cup salsa (I use chi-chi's medium)
12 hard taco shells
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. Stir in salsa.
(heat up your taco shells while doing the last part of the above)
Spoon about 1/4 cup into each taco shell and top with your favorite taco fixin's.
Makes 4 servings of 3 tacos each
Number of Servings: 4
Recipe submitted by SparkPeople user DINEEN17.
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Thanks for sharing this recipe. I have to watch sodium so I only used 1 cup of low sodium chicken broth and 1 1/2 cups of water. I used fresh tomatoes in place of salsa and than added fresh shredded cabbage and diced bermuda onions and it made it "friendly" for my restrictions. Really good. - 4/6/10