Lentil Tacos

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
• Toppings:
• 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.