Source: Food writer Stacee Sledge.
- 1 finely chopped yellow onion
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1 cup dried brown lentils, rinsed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 21/2 cups low-sodium chicken broth
- Fresh salsa
- Sour cream
- Shredded cheddar cheese
Saute onion and garlic in olive oil until softened. Add lentils, chili powder, cumin and oregano, then cook and stir for a minute or two.
Add broth and bring to a boil. Cover and reduce heat to a simmer. Check lentils for doneness at 35 minutes; it can take as much as 45 minutes. Uncover and cook for a few minutes until any remaining moisture dissipates.
The lentil preparation can be used in tacos, burritos or tostadas.
Swirl a bit of sour cream onto a tortilla and then heap about 1/4 cup of the lentil mixture on top of that. Top with a bit of shredded cheddar and a dollop of salsa. Sliced red onion can make a flavorful and colorful garnish. Serves 4.
Per serving (without toppings): 130 calories; 2 g fat (0.3 g saturated fat; 14 percent calories from fat); 26 g carbohydrates; 0 mg cholesterol; 260 mg sodium; 12 g protein; 14 g fiber.