My super thrifty friend Kate gave me this recipe years ago! I finally tried them and they are so delicious and crazy inexpensive!!!!
Lentil Tacos
Ingredients
1 TBL Olive Oil
1 C finely chopped onion
1 clove garlic chopped
1/2 tsp salt
1 C dried brown or green lentils, rinsed (you do not have to rinse them)
1 package (2.25 ounce) taco seasoning
2 1/2 C veggie or chicken broth
1/2 C fat free sour cream
1 chipotle in adobe sauce, finely chopped (use half or less depending what you want spice wise)
2 tsp adobo sauce
taco shells or whatever you want to use (I use low carb whole grain tortillas
1 1/4 C shredded cheese
1 C chopped tomato
1/2 C shredded reduced - fat cheddar
Preparation:
Heat oil in a large skillet over med-high heat. Cook onion, garlic, and salt until onion begins to soften, 3-4 min, Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25-30 minutes. Mix sour cream, chile and adobe sauce in a bowl. Uncover lentils and cook until mixture thickens, 6-8 minutes. Mash with a rubber spatula. Spoon 1/4 C lentil mixture into each tortilla. Top with 2 heaping tsp sour cream mixture, lettuce, tomato, and cheese.
Lentil Tacos
Ingredients
1 TBL Olive Oil
1 C finely chopped onion
1 clove garlic chopped
1/2 tsp salt
1 C dried brown or green lentils, rinsed (you do not have to rinse them)
1 package (2.25 ounce) taco seasoning
2 1/2 C veggie or chicken broth
1/2 C fat free sour cream
1 chipotle in adobe sauce, finely chopped (use half or less depending what you want spice wise)
2 tsp adobo sauce
taco shells or whatever you want to use (I use low carb whole grain tortillas
1 1/4 C shredded cheese
1 C chopped tomato
1/2 C shredded reduced - fat cheddar
Preparation:
Heat oil in a large skillet over med-high heat. Cook onion, garlic, and salt until onion begins to soften, 3-4 min, Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25-30 minutes. Mix sour cream, chile and adobe sauce in a bowl. Uncover lentils and cook until mixture thickens, 6-8 minutes. Mash with a rubber spatula. Spoon 1/4 C lentil mixture into each tortilla. Top with 2 heaping tsp sour cream mixture, lettuce, tomato, and cheese.
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