Lentil Tacos


1 cup chopped onion
1 garlic clove, minced
2 tsp olive oil
1 cup dried lentils, sorted and rinsed
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
2 ½ cups chicken broth
1 cup salsa
12 taco shells
2 cups shredded lettuce
1 cup fresh tomato, chopped
1 ½ cup (12oz) shredded cheddar cheese
¼ cup sour cream


In a large skillet, sauté the onion and garlic in olive oil until tender.  Add the lentils, chili powder, cumin, and oregano; stir one minute over medium heat.  Add broth; bring to a boil.  Reduce heat, cover and simmer for 25 to 30 minutes or until lentils are tender.  Uncover and continue to cook 6 to 8 minutes or until mixture thickens and most of the liquid is absorbed.  Add ½ of the salsa to the lentils and stir.  Fill each taco shell with a ¼ of a cup of lentil mixture.  Garnish with lettuce, tomato, cheese, salsa, and sour cream.