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. Stir in salsa.
- Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 707.64 Kcal (2963 kJ) | ||
| Calories from fat | 318.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.43g | 55% | |
|---|---|---|---|
| Cholesterol | 132.41mg | 44% | |
| Sodium | 1020.08mg | 43% | |
| Potassium | 1091.66mg | 23% | |
| Total Carbs | 56.89g | 19% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 17.84g | 71% | |
| Protein | 42.61g | 85% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 5.8mg | 32% | |
| Calcium | 269.7mg | 27% | |
| Amount Per 100 g | |||
| Calories | 177.75 Kcal (744 kJ) | ||
| Calories from fat | 80.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.9g | 55% | |
|---|---|---|---|
| Cholesterol | 33.26mg | 44% | |
| Sodium | 256.22mg | 43% | |
| Potassium | 274.2mg | 23% | |
| Total Carbs | 14.29g | 19% | |
| Sugars | 1.48g | 24% | |
| Dietary Fiber | 4.48g | 71% | |
| Protein | 10.7g | 85% | |
| Vitamin C | 2.9mg | 19% | |
| Iron | 1.4mg | 32% | |
| Calcium | 67.7mg | 27% | |
* 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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