Spiced Lentil Tacos
.
Yield
4 servingsPrep
10 minCook
41 minReady
55 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
vegetable |
|
| 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
shredded |
|
| 1 | cup |
tomatoes
chopped |
|
| ½ | cup |
cheddar cheese, reduced-fat
shredded |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 237 | ml |
onions
finely chopped |
|
| 1 | clove |
garlic
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
brown lentils
dried, rinsed |
* |
| 65 | ml/g |
taco seasoning mix
|
*
|
| 591 | ml |
stock
vegetable |
|
| 118 | ml |
sour cream, non-fat
|
|
| 1 | each |
chipotle chili peppers
in adobo sauce, finely chopped (use half for less heat) |
*
|
| 1E+1 | ml |
adobo sauce
|
* |
| 8 | each |
taco shells
|
*
|
| 296 | ml |
lettuce
shredded |
|
| 237 | ml |
tomatoes
chopped |
|
| 118 | ml |
cheddar cheese, reduced-fat
shredded |
* |
Directions
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.
