Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Tasty Lentil Tacos




Source of Recipe


Marsha


List of Ingredients




1 cup finely chopped onion
1 garlic clove, minced (I use 1 ready-minced)
1 teaspoon canola oil
1 cup dry lentils, rinsed
1 Tbs. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. coriander (I added to the recipe)
2-1/2 cups chicken broth (I used one can)
1 cup salsa (I used a medium heat refrigerated "fresh" type of salsa - well worth it)

12 hard taco shells

Recipe



In a large non-stick skillet, saute 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. I added in the salsa, 1/2 at a time, during the last cooking process when the mixture thickens up.

(Heat up your taco shells while doing the last part of the above)

Spoon about 1/4 cup into each taco shell and top with your favorite taco fixin's.