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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
1. Ingredients
2. cup finely chopped onion
3. garlic clove, minced
4. teaspoon canola oil
5. cup dried lentils, rinsed
6. tablespoon chili powder
7. teaspoons ground cumin
8. teaspoon dried oregano
9. /2 cups chicken broth
10. cup salsa
11. taco shells
12. /2 cups shredded lettuce
13. cup chopped fresh tomato
14. /2 cups shredded reduced-fat Cheddar cheese
15. 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.
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