Week 53: Spicy Lentil Tacos

I've said it before: I could ALMOST be a vegetarian if I wanted to. That's not to say that I can't appreciate a good steak, or a juicy grilled chicken breast, but I don't NEED those things. What I could NOT do without, however, is ground beef. Hamburgers. Tacos. Etc. These lentil tacos proved to me that I don't need ground beef in my tacos at all. The lentil mixture was a GREAT substitute. After this recipe, and the black bean burgers from a couple of weeks ago, I feel I could go on living a happy life if all the world's cows were to suddenly perish.

As you may have notices, I am VERY hesitant to give recipes the full five stars. The only one that has acheived that feat so far is the taco soup. When eating my taco, I asked myself, "Would I rather be eating anything else right now? Do I miss the meat? Is there something I could change/add that would make this better?" The answer to all questions was a resounding "NO!" So here we go: another pretty-dang-near-perfect recipe. (Have you picked up on a pattern? I LOVE my Mexican food...)

Year of Yum Rating: 5 STARS

INGREDIENTS

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil (we used olive)
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa (Margarita's Hot Salsa is the only way to go. Do it.)
12 taco shells (we used flour tortillas instead)
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream (Anything less than "lite" is borderline gross.)

DIRECTIONS

1. In a large nonstick skillet, saute 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.


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


The only salsa I would even consider using: Margarita's Hot Salsa.