Ingredients
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups chicken or vegetable broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomato
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream
Directions
Saute onion and garlic in oil until tender. Add lentils, chili powder, cumin and oregano, stirring for about one minute. Add broth and bring to a boil. Reduce heat once boiling, then cover and simmer for 25-30 minutes.
Uncover and allow to cook for 6-8 minutes. Lightly smash the lentils and add in the salsa.
