Tasty Lentil Tacos

Betty Detweiler

Centreville, MI

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 35 minutes

1 cup finely chopped onions

1 garlic clove, minced

1 tsp. canola oil

1 cup dried lentils, rinsed

1 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

2½ cups vegetable broth

1 cup salsa

12 taco shells

1½ cups shredded lettuce, divided

1 cup chopped tomatoes, divided

1½ cups grated cheddar cheese, divided

6 Tbsp. sour cream, divided

1. In a large nonstick skillet, over medium-high heat, sauté the onions and garlic in oil until tender.
2. Add the lentils, chili powder, cumin and oregano. Cook and stir for 1 minute.
3. Add the broth and bring to a boil. Reduce the heat. Cover and simmer for 25-30 minutes or until the lentils are tender.
4. Uncover and cook for 6-8 minutes or until the mixture is thickened.
5. Mash lentils slightly. Stir in salsa.
6. Spoon about ¼ cup of the lentil mixture into each taco shell.
7. Top with lettuce, tomatoes, cheese and ½ Tbsp. sour cream.