One thing which I liked about this recipe is that it is not too heavy on stomach. You don't feel bloated or gassy after having several of these. Also, this recipe comes handy when you really want to have tacos and there are no canned or soaked beans in your pantry...
Ingredients [makes 8 tacos]Onions, chopped - 2/3 cups
Red lentils, uncooked - 2/3 cups
Garlic clove - 1 nos
Cooking oil - 3/4 tsp
Vegetable broth - 1-2/3 cups
Chili powder - to taste
Ground cumin powder - 1-1/4 tsp
Dried oregano - 3/4 tsp
Salsa - 2/3 cups
Taco shells - 8
Shredded lettuce - 1 cup
Fresh tomato, chopped - 2/3 cup
Low-fat cheddar cheese, shredded - 1 cup
Fat free sour- cream or yogurt - 1/4 cup
- Soak red lentils and keep aside
- In a pot heat oil and saute' ginger and onions until tender. Add soaked lentils, stir it well and add all the spices including dried oregano. Add vegetable broth or water and let it boil. Cover the pan and let it simmer for for 20-30 minutes until the lentils are tender. Uncover the pan, cook for another 5 minutes to slightly thicken the mixture. Mix salsa to the lentil mixture.
- Toast taco shells as per package instructions. Spoon 1/4 cup lentil mixture in each taco shell. Top it with 2 spoons of sour cream, shredded lettuce, chopped tomatoes and some shredded cheese.