Happy second Friday in Lent! Tonight's dinner wasn't quite as hard for me to dream up because we've had lentil tacos before and loved them! Good old HyVee! Our daily shopping trips there always bring more good than just groceries! Ryan went shopping about a month before Lent and the dietitian had made up these tacos and was giving away samples plus the recipe, originally from Allrecipes.com. They are super yummy, cheap to make, and you won't miss the meat at all! Even Eliza loved them!
I followed the recipe, except it called for chicken broth. I'm not sure if that counts as "meat" on Fridays, so I opted to use vegetable broth and it was just as good!
Saute 1 cup finely chopped onion and 1 clove minced garlic in 1 tsp canola oil until onion is tender. Add 1 cup dried, rinsed lentils, 1 tbsp chili powder, 2 tsp ground cumin and 1 tsp oregano to the skillet and stir until fragrant.
Add 2 1/2 cups vegetable broth and bring to a boil. Cover, reduce heat, and simmer for 25-30 minutes, until lentils are tender. Cook uncovered 6-8 more minutes, until thickened.
Stir in 1 cup salsa and remove from heat. Serve in tortilla shells topped with lettuce, cheese, sour cream, and tomatoes.