Sunday, October 14, 2012

Red Lentil Tacos

I LOVE these tacos. I just love them from first to last bite. And I'll always help myself to a second one.

In fact, I will always opt for red lentil tacos instead of meat filled ones. They are spicy, creamy like beans (which lentils are) that just fill the bill when you want a great, healthy taco.

If you like the consistency of refried beans, give these a try.



Red Lentil Tacos                                                   Serves 4

1 tbsp olive oil
1 cup finely chopped onion
1 clove garlic, minced
1/4 tsp salt

1 cup dried red lentils, picked through
4 tbl of chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
2 tsp paprika
1 tbl ground cumin
3 tsp salt
4 tsp black pepper
2 1/2 cups vegetable or chicken broth

8 crunchy taco shells
shredded lettuce
chopped tomato
shredded low-fat cheddar cheese
sour cream
1. In a large saucepan or skillet over medium-high heat, heat oil; add onion, garlic, and salt and cook until onions begin to soften, about 3-4 minutes.

2. Add lentils and spices to pan. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth, and bring mixture to a boil. Reduce heat to low, cover and simmer until lentils are tender (and most of the liquid is gone), 25-30 minutes. Uncover lentils and cook until mixture thickens a bit, 6-8 minutes.

3. Spoon 1/4 cup lentil mixture into each taco shell. Top with chopped tomatoes, shredded cheese, shredded lettuce, a teaspoon or two of sour cream, and hot sauce, not necessarily in that order. Get a napkin and a fork, because things are going to get messy.

Calories calculated using Sparkrecipes Calculator: 101 calories per serving (does not include calories for shells, lettuce, tomato or cheeses)

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