1 teaspoon canola oil
2/3 cup finely chopped onion
1 small clove garlic, minced
2/3 cup dried lentils, rinsed
1 tablespoon taco seasoning, or to taste
1 2/3 cups chicken broth
2/3 cup salsa
12 taco shells
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
- Cover lentils with chicken broth and bring to a boil. Reduce heat to low; cover and simmer until lentils are tender, 25 to 30 minutes.
- Uncover and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
- Serve about 1/4 cup lentil mixture in each taco shell; top with lettuce, tomatoes, Cheddar cheese, and sour cream.
I love this stuff, even plain. I prefer to soak 1/2 my lentils before cooking so that I don't have to mash when I'm done. Soaking helps them just fall apart to mush (which is why I don't do all of them-I like texture). It freezes great. I usually separate into baggies of about 2 servings each, squish out the air, label and throw into the freezer. To reheat just defrost, then fry in a pan briefly or microwave for about 45 seconds.
