Tasty lentil tacos

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Yield: 1 serving
Community Recipe from

Ingredients

  • 1 cup(s) Onion Chopped
  • 1 clove(s) Garlic Minces
  • 1 teaspoon(s) Canola oil
  • 1 cup(s) Lentils Dry
  • 1 tablespoon(s) Chile powder
  • 2 teaspoon(s) Cumin
  • 1 teaspoon(s) Oregano
  • 2 1/2 cup(s) Chicken broth
  • 1 cup(s) Salsa
  • 12 Taco shells
  • 1 1/2 cup(s) Shredded lettuce
  • 1 cup(s) Tomato Chopped
  • 1 1/2 cup(s) cheddar cheese Shredded
  • 6 tablespoon(s) sour cream

Preparation

  1. Ingredients

  2. 1 cup finely chopped onion
  3. 1 garlic clove, minced
  4. 1 teaspoon canola oil
  5. 1 cup dried lentils, rinsed
  6. 1 tablespoon chili powder
  7. 2 teaspoons ground cumin
  8. 1 teaspoon dried oregano
  9. 2 1/2 cups chicken broth
  10. 1 cup salsa
  11. 12 taco shells
  12. 1 1/2 cups shredded lettuce
  13. 1 cup chopped fresh tomato
  14. 1 1/2 cups shredded reduced-fat Cheddar cheese
  15. 6 tablespoons fat free sour cream
  16. Directions

  17. 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.
  18. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
May 2013

This recipe is a personal recipe added by DomesticD and has not been tested or endorsed by MyRecipes.

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