Ingredients

The following ingredients have 8 Servings
  • 1 teaspoon olive oil
  • 1 large white onion, diced
  • 2 cloves garlic, minced
  • 3/4 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1 cup French green lentils or brown lentils
  • 2 1/2 cups vegetable broth
  • 6 corn or flour tortillas
  • Optional toppings: avocado, pico de gallo, diced bell peppers, etc.

Instruction

  • In a large skillet, heat the olive oil over medium heat.
  • Add the onion and garlic and cook for 5 minutes, stirring to prevent burning.
  • Add the cumin, chili powder, and oregano and stir until the onion is coated.
  • Add the lentils and vegetable broth and bring to a boil.
  • Cover and simmer for 25-30 minutes until all the broth has been absorbed and the lentils are soft, but not mushy. You may need to add a bit more water if the lentils are still firm to the bite. If there is broth left in the pan, drain any excess liquid.
  • You can either use the lentils as-is, or you can pulse in a food processor for 8-10 seconds to get a more chunky “meaty” texture. This technique works best with french lentils.
  • Divide into taco shells and add toppings.