Prep Time:
15 minutes
Cook Time
40 minutes
Serving Size
2 tacos
1 teaspoon canola oil
1 medium onion, finely chopped
1 garlic clove, minced
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon dried oregano
2 ½ cups vegetable or reduced- sodium chicken broth
1 cup salsa
12 taco shells
1½ shredded lettuce
1 cup chopped fresh tomatoes
1½ cups shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream


1. In a large nonstick skillet, heat oil over medium heat; sauté onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute.

2. Stir in broth and bring to a boil. Reduce heat and let simmer, covered for about 25- 30 minutes, until lentils are tender.

3. Cook, uncovered, until mixture is thickened, 8-10 minutes, stirring occasionally.  Mash lentils and stir in salsa and continue to cook for  3-5 minutes.

4. Serve 1/3 cup of lentils in each taco shell. Top of with the remaining ingredients.




Recipe modified by CHOICES Nutrition Education Program

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