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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I found this recipe on , submitted here with my modifications. So yummy, you won't miss the meat! Note: One serving is two tacos, the optional cheese (see below) is *not* calculated in the nutritional analysis of this recipe. Ingredients:
2/3 cup onion, finely chopped |
1 garlic clove, minced |
3/4 tsp canola oil |
2/3 cup green lentils, rinsed |
2 tsp chili powder |
1 tsp ground cumin |
3/4 tsp dried oregano |
1 cups chicken broth |
6 oz salsa |
1 avocado, raw |
1 cup lettuce, shredded |
2/3 cup tomato, chopped |
2 oz light sour cream |
8 corn tortillas |
Directions:
1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, and dry seasonings; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for about 40 minutes or until the lentils are tender. Uncover; cook for 5 minutes or until mixture is thickened. Mash lentil mixture slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each tortilla. Top with lettuce, tomato, avocado, and sour cream.
3. If desired, add 1 oz cheddar cheese to each taco.
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