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Mexican · Main
Lentil Tacos
Brown lentils simmer in broth with chili powder, cumin and oregano until they turn soft and spoonable, then get a little salsa stirred in. Tuck the filling into crisp taco shells with your favorite toppings.
- Yield6 servings (12 tacos)
- Hands-on25 min
- Total1 h 4 min
- Difficulty
Ingredients
- 1 tbspextra-virgin olive oil
- 1 cuponion, chopped
- 2½ cupslow-sodium vegetable broth
- 1 cupdried lentils, rinsed and picked over
- 1 tbspchili powder, or to taste
- 2 tspground cumin
- 1 tspdried oregano
- ½ tspsalt, or to taste
- to tasteblack pepper, freshly ground
- 12taco shells
- 1 cupsalsa, mild or medium
To serve
- to tasteshredded lettuceoptional
- to tasteshredded cabbageoptional
- to tastetomato, choppedoptional
- to tasteonion, choppedoptional
- to tasteguacamoleoptional
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