Tasty Lentil Tacos

I found this recipe at allrecipes.com. It's a healthy and cheap alternative to ground beef in tacos, and it tastes really good. The only changes I made were that I used peanut oil instead of canola, and used full-fat versions of the sour cream and cheese. I also used my homemade salsa and chicken stock.

I made homemade taco shells for these. If you have the time and inclination to give it a try, I highly recommend making your own. They are heartier and more flavorful than pre-made shells. I was finally able to find the taco fryer form I've been looking for a couple of months, and for a lot less money than I'd seen them go for on eBay. For you locals, I found them at Pryde's Old Westport where they were only $4.50 each.


Tasty Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil (I used peanut oil)
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon dried oregano
2-1/2 cups chicken stock
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 (I used full-fat cheese)
6 tablespoons fat-free sour cream (I used full-fat sour cream)

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 ans simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture thickens. Mash lentils slightly. Stir in salsa. Spoon bout 1/4 cup lentils into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Makes 12 tacos.