I got this recipe HERE.
(I've made a few modifications though so I'll post the modified recipe here)
Ingredients:
1 cup finely chopped onion
1 garlic clove, minced ( I used 3 cloves and I finely diced rather than minced)
1 teaspoon canola oil (I used olive)
1 cup dried lentils, rinsed
1 tablespoon chili powder (I didn't use this much since the kids were eating it too !)
2 teaspoons ground cumin
1 teaspoon dried oregano
2 & 1/2 cups chicken broth
1 cup salsa
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
optional extras :
1 avocado, mashed
mild green peppers and extra onion - saute
flour tortillas
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. ( I didn't mash - oops !! ) Stir in salsa.
2. While the lentils are cooking ... towards the end, sautee the green pepper and onion, if using.
3. Serve with lettuce, tomato, sour cream, avocado, cheese, pepper/onion mixture in either taco shells or flour tortillas.
We all liked these.1 cup finely chopped onion
1 garlic clove, minced ( I used 3 cloves and I finely diced rather than minced)
1 teaspoon canola oil (I used olive)
1 cup dried lentils, rinsed
1 tablespoon chili powder (I didn't use this much since the kids were eating it too !)
2 teaspoons ground cumin
1 teaspoon dried oregano
2 & 1/2 cups chicken broth
1 cup salsa
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
optional extras :
1 avocado, mashed
mild green peppers and extra onion - saute
flour tortillas
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. ( I didn't mash - oops !! ) Stir in salsa.
2. While the lentils are cooking ... towards the end, sautee the green pepper and onion, if using.
3. Serve with lettuce, tomato, sour cream, avocado, cheese, pepper/onion mixture in either taco shells or flour tortillas.
No, the lentils are not the same as ground beef ... but they are a suitable substitute.
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Want to see where I got the lovely onions and green peppers for this meal ??
From our garden !!! I picked them today and I'm so excited about it, I just had to share !
Here's what they looked like all cooked up ! Yum !!!They were really really good !!
I'm so jealous of your onions and peppers! We don't have much of a yard for a garden here! Can't wait for our farm share in 3+ months! The tacos look tasty to me! I'll have to try them!
ReplyDeleteYour peppers and onions are gorgeous! I just love onions and peppers sauteed together like that, I can't find sweet long peppers here, they are all hot. And bell peppers are too thick to cook properly like the long ones. I'll take your word on the yumminess of lentils in a taco...my psyche is skeptical...Mom
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