Yield: 4 servings
Preparation time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Ingredients:
• 4 cups lentils, cooked
• 1 teaspoon canola oil
• 1 small onion, chopped
• 1 tablespoon garlic, minced
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 ¼ cup low-sodium vegetable broth
• 4 whole romaine lettuce leave, shredded
• 1 cup cherry tomatoes, quartered
• ¾ cup salsa
• 4 tablespoon low-fat sour cream
• 1 cup light cheddar cheese, shredded
• 8 small or 4 large whole-wheat tortillas
Directions:
Heat oil in a pot over medium-high heat. Add onions and garlic. Sauté until tender.
Add chili powder, cumin and oregano. Sauté for 1 minute more.
Add lentils and vegetable broth. Bring to a boil. Reduce heat to low, cover and simmer until lentils are soft, about 20 minutes. For drier lentil and less-soggy taco, allow the liquid to evaporate (dry-up).
Serving Instructions:
On each tortilla, place the following, 1 lettuce leaf, 1 cup lentil stew, ¼ cup tomatoes, ¼ cup cheddar cheese, 1 tablespoon sour cream, and 1 tablespoon salsa.