Lentil Tacos

Thank you Constance Griffin Ohlsen, these were WONDERFUL! A neighbor helped us bring the chickens over and deliver our trash to the transfer station. We invited him for supper and he’s a vegetarian. I immediately thought back to a Facebook Conversation that Constance was having with Susan Hegstrom. I think these were the best tacos I’ve ever made. We had them again the next time. Here’s the recipe.

Lentil Tacos
1 cup finely chopped onion

            1 garlic clove, minced

            1 teaspoon coconut oil

            1 cup dried lentils, rinsed – soaked if possible

            1 tablespoon chili powder (left that out for India)

            2 teaspoons ground cumin

            1 teaspoon dried oregano

            2 1/2 cups Vegetable or chicken broth

            1 cup salsa

            12 taco shells

            1 1/2 cups shredded lettuce

            1 cup chopped fresh tomato

            1 1/2 cups shredded Cheddar cheese

            6 tablespoons Plain Kefir or Cultured Sour Cream

Directions

In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

Stir in salsa or leave for the top. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.