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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, admits Michelle Thomas from Bangor, Maine. This fun taco recipe was a huge hit with everyone. Ingredients:
1 cup finely chopped onion |
1 garlic clove, minced |
1 teaspoon canola oil |
1 cup dried lentils, rinsed |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
2-1/2 cups chicken or vegetable broth |
1 cup salsa |
12 taco shells |
1-1/2 cups shredded lettuce |
1 cup chopped fresh tomato |
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese |
6 tablespoons fat-free sour cream |
Directions:
1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.
2. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.
3. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. Yield: 6 servings.
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