Lentil Tacos

[Guest guest]

This recipe is a family favourite that I got from the Dinner Diva, Leanne Ely's

book.

 

2 tablespoons olive oil

1 cup finely chopped onion

1/2 cup finely chopped celery

2 garlic cloves

1 cup red lentils

1 tablespoon chili powder

2 teaspoons cumin

2 cups vegetable broth

1 and a half cups salsa

12 corn tortillas

2 cups shredded lettuce

2 cups chopped tomatoes

2 cups shredded cheese (calls for cheddar but any will probably do)

3 tablespoons sour cream

 

In a large skillet, heat oil over medium heat. Add onion, celery and garlic and

sauté for 5 minutes. Stir in lentils, chili powder and cumin and cook for 1

minute. Add broth and cover and cook for 15 minutes or until lentils are

tender. Remove lid and cook for about 10 minutes longer, stirring often until

lentils are thickened. Stir in salsa.

 

Divide lentil mixture among tortillas and top with lettuce, tomatoes, cheese and

sour cream.

 

Variation, I have used this lentil mixture and done it in wraps. I am going to

try it with tacos and see how it goes. (I kept misreading the recipe hence the

variation.)

 

This meal is very quick to prepare and you can have a nice filling meal in about

30 minutes from start to finish.