Taste of Home
Tasty Lentil Tacos
TOTAL TIME: Prep: 15 min. Cook: 40 min.
YIELD: 6 servings.
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, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine
Ingredients
-
1 teaspoon canola oil
-
1 medium onion, finely chopped
-
1 garlic clove, minced
-
1 cup dried lentils, rinsed
-
1 tablespoon chili powder
-
2 teaspoons ground cumin
-
1 teaspoon dried oregano
-
2-1/2 cups vegetable or reduced-sodium chicken broth
-
1 cup salsa
-
12 taco shells
-
1-1/2 cups shredded lettuce
-
1 cup chopped fresh tomatoes
-
1-1/2 cups shredded reduced-fat cheddar cheese
-
6 tablespoons fat-free sour cream
Directions
-
1.
In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes.
-
2.
Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.
Nutrition Facts
2 tacos: 365 calories, 12g fat (5g saturated fat), 21mg cholesterol, 777mg sodium, 44g carbohydrate (5g sugars, 6g fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.
© 2024 RDA Enthusiast Brands, LLC