My friend Kristi told me about the recipe and I had to try it! My family loved it and it was a great non-meat alternative for our Taco Night.

Lentil Taco Filling:

INGREDIENTS

  • 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 reduced-fat Cheddar cheese
  • 6 tablespoons fat free sour cream

DIRECTIONS

  1. 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.
  2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

*We loved it and will probably use it from now on when we have tacos!
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