- 1 tsp. olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 cup dry green lentils can also sub in black or brown
- 2 1/2 cups no salt-added vegetable broth
- 1 cup salsa
- Salt to taste I used a little more than 1/4 tsp. salt
- 12 taco shells or corn tortillas
Heat oil in medium-sized saucepan over medium high heat. Cook onion and garlic until tender, about 3-4 minutes.
Add the spices, lentils, and broth to the pan. Bring to a boil. Reduce heat to low and simmer for 20-25 minutes until lentils are cooked and liquid has fully absorbed.
Add salsa and stir. Cook for an additional 5 minutes.
Remove from heat. Distribute lentil mixture among 12 taco shells or corn tortillas. Garnish with desired toppings.
Calories: 135kcalCarbohydrates: 21gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 401mgPotassium: 300mgFiber: 7gSugar: 2gVitamin A: 799IUVitamin C: 2mgCalcium: 49mgIron: 2mg