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Lentil Tacos Recipe

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This recipe for Lentil Tacos, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Macrone, Human Resources
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup finely chopped onion
1 garlic clove, minced (or 1/2 tsp. ready-minced)
1 teaspoon canola oil
1 cup dry lentils, rinsed (or you can use pre-cooked)
1 Tbs. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2-1/2 cups broth vegetable for a true vegetarian meal, or
chicken broth is ok. Low sodium is fine.
1 cup salsa
12 hard taco shells

Directions:
Directions:
In a large non-stick 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. (If using pre-cooked then simmer for 10 minutes). Uncover; cook for 6-8 minutes or until mixture is thickened. Stir in salsa.
(Heat up your taco shells while doing the last part of the above.) Spoon about 1/4 cup into each taco shell and top with your favorite taco fixin's.
Add shredded colby-jack cheese, lettuce or spinach if you like. This taco filling heats up really well in the microwave the next day and is just as delicious as the first night. Cooking Time/Temp: 30-45 minutes (you can shorten time if you use pre-cooked lentils)

Number Of Servings:
Number Of Servings:
6

 

 

 

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