Spiced Lentil Tacos

I thought it would be appropriate to post a taco recipe for Cinco de Mayo.  Lentils are an incredibly adaptive legume that can be added to any dish and take on any flavor.  If the thought of totally meatless tacos disturbs you, add a cup or so of cooked lean ground beef or turkey.  It’ll be just enough meat for you to feel like it’s a “real” taco or to trick your family. 

Spiced Lentil Tacos
adapted from Self Magazine
Serves 4

1 tablespoon olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried brown lentils, rinsed
Red pepper flakes, to taste
1 package (2.25 oz) taco seasoning (ortega is gluten-free) or make your own
2 1/2 cups vegetable broth (gluten-free)
1/2 cup fat-free sour cream or greek yogurt
1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
2 teaspoons adobo sauce
8 hard or soft taco shells (use corn for gluten-free)
tomato or salsa
sliced peppers, optionals
1/2 cup shredded reduced-fat (2 percent) cheddar

Heat oil in a large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and red pepper flakes. 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 to 30 minutes – stir in taco seasoning mix. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping tsp sour cream mixture, lettuce, tomato or salsa, peppers, and cheese.

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