INGREDIENTS
1 teaspoon canola oil
1 medium onion, chopped
1 garlic clove, minced
1 cup dried lentils, rinsed
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups vegetable or reduced- sodium chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1 1/2 cups shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream
INSTRUCTIONS: In a large nonstick skillet, heat oil over medium heat; Sautee onion and garlic until tender. Add lentils and seasonings; cook and stir for 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25 to 30 minutes.
Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.
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