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1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dry lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken or beef broth
1 cup salsa
12 hard taco shells
In a large nonstick skillet, sauté 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 and simmer for 25-30 minutes or until the lentils are tender.
Uncover; cook for 6-8 minutes or until mixture is thickened. Stir in salsa.
Meanwhile, just before serving, heat the taco shells.
Spoon about 1/4 cup into each taco shell and top with your favorite taco fixings.
Southwestern Taco Recipes
Southwestern Recipes Index