Saturday, May 20, 2006

Taco Lentils

1 C minced onion
1 clove garlic
1 tsp olive oil
Add and bring to a boil:
1 cup dry lentils
1 tsp ground cumin
1 Tbsp chili powder
1 tsp oregano
2 1/2 tsp chik'n broth powder (Frontier)
2 1/2 C water
1 cup salsa
Reduce temperature, cover and cook 30 minutes, until lentils are tender. Uncover and cook for 6-8 minutes or until mix is thickened. Mash lentils slightly.
Serve on taco shells with lettuce, cheese of choice, black olives, whatever you like.


Vicki said...

thanks for the recipe, dori! i think i have everything on hand, except for the broth powder -- think i could sub veg. broth instead?

Dori said...

I think that it would be okay to sub veg broth powder since the mexi seasonings come through so boldly. I'm glad you are going to give it a try.

Jennifer C. said...

Thanks for posting this recipe. I made it last night and my omni-husband raved about it.

Catherine said...

This sounds delish! You should send it to Brendon at Something in Season for his Lentil Challenge!

Vicki said...

ooooh, this is your entry?! good one! i want to try your taco lentils soon, thanks for reminding me. lentil challenge...what a fun idea! :o)