Saturday, October 15, 2011

Lentil Tacos

This recipe is absolutely delicious. I'm saying that as a person who doesn't particularly like lentils. Usually the texture is too lentilly for me. Lentil tacos changed all that!

Original inspiration:
Servings: 4 (3 tacos each serving)
WW: 10 pointsplus when I make it (depends on the tortillas you choose)


1 cup lentils (I prefer sprouted green lentils, but I think anything can work)
1 cup salsa (whatever kind you like - I've used green and traditional and both turned out great)
2 1/2 cups vegetable or chicken stock
2 cups onion, diced
1 clove of garlic, minced
2 teaspoons olive or canola oil
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon ground oregano
12 taco shells or taco-sized tortillas (3 per serving - I typically use blue corn crunchy shells, but you can find lower pp options)


Heat the oil in a large non-stick skillet until hot, then add the onions and garlic and saute until tender.

Add the lentils, chili powder, cumin, and oregano; cook and stir for 1 minute. Add broth and 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 while mashing the lentils slightly. Stir in salsa. Each taco should have approximately 1/4 cup of filling. Top with all of your favorite taco fillings: cheese, lettuce, tomato, sour cream or guacamole (additional pointsplus).

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