Ingredients
1 teaspoon canola oil1 medium onion, finely chopped1 garlic clove, minced1 cup dried lentils, rinsed1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano2-1/2 cups vegetable or reduced-sodium chicken broth1 cup salsa12 taco shells1-1/2 cups shredded lettuce1 cup chopped fresh tomatoes1-1/2 cups shredded reduced-fat cheddar cheese6 tablespoons fat-free sour cream
Preparation
In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 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.
