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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