Sunday, November 1, 2009

Recipe of the Day: Spiced Lentil Tacos

I know this recipe may sound a little weird to some of you, but its a great meatless option for mexican night. And, a low cal one at that. We've even shared it with my parents who are big fans of the recipe also. Bon Appetit!

Spiced Lentil Tacos
1 tbsp olive oil

1 cup finely chopped onion
1 clove garlic, chopped
1/2 tsp salt

1 cup dried brown lentils, rinsed

1 package (2.25 oz) taco seasoning (we use low sodium)

2 1/2 cups vegetable broth
1/2 cup fat-free sour cream

1 chipotle chile in adobo sauce, finely chopped (use half for less heat)

2 tsp adobo sauce
8 taco shells or soft taco wraps
1 1/4 cup shredded lettuce

1 cup chopped tomato

1/2 cup shredded reduced-fat cheddar

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute.

Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25-30 minutes.

Mix sour cream, chile and adobo sauce in a bowl.

Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula.

Spoon 1/4 cup lentil mixture into each taco shell. Top with sour cream mixture, lettuce, tomato and cheese.

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