Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 936.22 Kcal (3920 kJ) | ||
| Calories from fat | 77.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 13% | |
|---|---|---|---|
| Sodium | 4140.7mg | 173% | |
| Potassium | 3545.96mg | 75% | |
| Total Carbs | 156.32g | 52% | |
| Sugars | 21.38g | 86% | |
| Dietary Fiber | 71.73g | 287% | |
| Protein | 58.97g | 118% | |
| Vitamin C | 67.5mg | 113% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 20mg | 111% | |
| Calcium | 349.9mg | 35% | |
| Amount Per 100 g | |||
| Calories | 76.54 Kcal (320 kJ) | ||
| Calories from fat | 6.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 13% | |
|---|---|---|---|
| Sodium | 338.51mg | 173% | |
| Potassium | 289.89mg | 75% | |
| Total Carbs | 12.78g | 52% | |
| Sugars | 1.75g | 86% | |
| Dietary Fiber | 5.86g | 287% | |
| Protein | 4.82g | 118% | |
| Vitamin C | 5.5mg | 113% | |
| Iron | 1.6mg | 111% | |
| Calcium | 28.6mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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