spicy lentil tacos

this one is for the lentil lovers or first-timers. lentils are packed with nutrients (including mass protein) and have lotsa other health benefits. anyhoo, this recipe takes about 45 minutes from start to finish and has several additions or substitutions you can make. give it a try! you will be surprised! serves 6.

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 soft white corn tortillas, sprayed with cooking spray and lightly toasted in a frying pan on each side
  
• 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
• we also add homemade guacamole! **I like to add some lime juice, cilantro, and finely chopped green onions to these- they really are delicious!
  

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.