Try this easy spin on tacos that are fun for the whole family. Some assembly required with this DIY dinner!
Ingredients (Yields 6 Tacos):
|Drizzle||canola or olive oil, for cooking|
|1 small||onion, chopped|
|2||garlic cloves, crushed|
|1-14 oz (398 mL) can||diced or stewed tomatoes|
|1 cup (250 mL)||lentils|
|2 tsp (10 mL)||chili powder|
|½ tsp (2 mL)||cumin|
|Dash||salt and pepper|
|6 or more||taco shells or soft flour tortillias|
|sour cream or plain greek yogurt|
- In a large, shallow pan, heat a drizzle of oil over medium-high heat. Add the onion and cook for 4-5 minutes, until soft and starting to turn golden around the edges. Add the garlic and cook for another minute.
- Add the tomatoes, lentils, chili powder and cumin, along with 1 cup of water. Bring to a simmer and cook, stirring occasionally, for 40 minutes, or until the lentils are tender and most of the liquid has been absorbed. Add a little more water if it seems too dry. If it seems too wet, continue cooking until the excess moisture has been cooked off.
- Serve the lentils in taco shells, with cheese, lettuce, tomatoes, salsa, guacamole and sour cream for garnish.
This recipe has been reproduced with permission from www.lentils.org . For more lentil information and recipes, check out their website.