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Tasty Lentil Tacos

 Tasty Lentil Tacos
"When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge," admits Michelle Thomas from Bangor, Maine. "This fun taco recipe was a huge hit with everyone."
6 ServingsPrep: 10 min. Cook: 35 min.


  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1 cup dried lentils, rinsed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2-1/2 cups chicken or vegetable broth
  • 1 cup salsa
  • 12 taco shells
  • 1-1/2 cups shredded lettuce
  • 1 cup chopped fresh tomato
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 6 tablespoons fat-free sour cream


  • In a large nonstick 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. Mash
  • lentils slightly. Stir in salsa.
  • Spoon about 1/4 cup lentil mixture into each taco shell. Top with
  • lettuce, tomato, cheese and sour cream. Yield: 6 servings.

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Tasty Lentil Tacos (continued)

Nutritional Facts: 2 tacos equals 361 calories, 12 g fat (5 g saturated fat), 25 mg cholesterol, 874 mg sodium, 44 g carbohydrate, 12 g fiber, 19 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.