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Spiced Lentil Tacos















Low Cholesterol, Trans-fat Free, Low Carb


1 tablespoon olive oil
1 cup onions
finely chopped
1 clove garlic
½ teaspoon salt
1 cup brown lentils
dried, rinsed
2.25 ounces taco seasoning mix
2 ½ cups stock
½ cup sour cream, non-fat
1 each chipotle chili peppers
in adobo sauce, finely chopped (use half for less heat)
2 teaspoons adobo sauce
8 each taco shells
1 ¼ cups lettuce
1 cup tomatoes
½ cup cheddar cheese, reduced-fat


Heat oil in large skillet over medium-high heat.

Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes.

Add lentils and taco seasoning.

Cook until spices are fragrant and lentils are dry, about 1 minute.

Add broth; bring to a boil.

Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.

Mix sour cream, chile and adobo sauce in a bowl.

Uncover lentils and cook until mixture thickens, 6 to 8 minutes.

Mash with a rubber spatula.

Spoon ¼ cup lentil mixture into each taco shell.

Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 11958% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 798mg 33%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 16%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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