Testing some Meatless Monday recipes? This one is a great alternative to popular beef tacos.
Makes: 1 servings
Saute onion and garlic in olive oil until tender.
1 small Onion, finely chopped
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Minced Garlic
Add the lentils and spices; cook and stir for 1 minute. Add chicken broth and bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until the lentils are tender (depending on the lentils you use, this could take longer - some may choose to soak their lentils in water for a few hours before making this recipe. I used red lentils and the time was fine for me). Uncover and cook for a few more minutes until the mixture is thickened. Mash lentils slightly.
1 cup Dried Lentils, rinsed
1 tablespoon Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
2 1⁄2 cups Chicken Broth
Serve on bed of lettuce for taco salad, wrapped into a tortilla or on taco shells with toppings as desired.
Plain Greek Yogurt, optional
Taco Shells, optional
whole wheat tortillas, optional
Tomato, chopped, optional