Lentil Tacos

INGREDIENTS

Jess introduced me to something that makes this recipe so speedy--steamed lentils at Trader Joe's. Hooray! Replace the dried lentils with the steamed and cook long enough to heat through. I used a little chicken broth to keep them moist. Water might work, too.

• 1 cup finely chopped onion
• 1 cup dried lentils, rinsed
• Taco Seasoning (next post down)
  
• 2 1/2 cups chicken broth
• 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. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Taco Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.