I keep my eyes open for great recipes that include lentils. This was delicious! Alex had three helpings!1 c. finely chopped onion
1 garlic clove, minced
1 tsp. oil
1 c. dried lentils, rinsed
1 Tbl. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2-1/2 c. chicken broth
1 c. salsa
12 taco shells, warmed
1-1/2 cups shredded lettuce
1 c. chopped fresh tomato
1-1/2 c. shredded cheddar cheese
6 Tbl. sour cream
1. In a large skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute.
2. 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.
3. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
Taste of Home
2 comments:
Mindy! I am so excited about your blog! I love trying new recipes! I can't wait to try these lentil tacos, I am interested in lentils right now too. I hope you guys are doing well!
Lindsay
Made this the other day. I didn't have cumin and it cooked fine, Austin thought they were good too. Lentils should cook down to a bean mushiness. I had to cook my stuff longer than the 25-35 minutes the recipe calls for. I had left overs and I used them in the mexican lasagna that we make aka mexican skillet-on mindy's blog.
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