Spiced Lentil Tacos

This recipe is from Self Magazine, but I had to change it a little according to our preferences and what I already had in the cabinets...I also added a little ground turkey to make it more appealing to Norris. I still had lentils left over from the soup, and still have some left in the bag, and it only cost about $1.50! They were really great--be sure to mash the lentils at least a little so that they aren't too hard on the outside. You could also soak them for a while before starting the recipe to loosen the outer shell. I thought they tasted just about the same as regular tacos, but are much better for you!

Spiced Lentil Tacos

Serves 4

1 tablespoon olive oil
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried brown lentils, rinsed
1 package (2.25 oz) taco seasoning
2 1/2 cups vegetable broth (used beef broth instead)
1/2 cup fat-free sour cream
8 taco shells
1 1/4 cups shredded lettuce
1/2 cup shredded reduced-fat (2 percent) cheddar
1 T Mexican seasoning (or chili powder, cumin, ground red pepper, whatever you have)

Heat oil in a large skillet over medium-high heat. Cook garlic and salt for 2 minutes, or until garlic is releasing fragrance. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream and Mexican seasonings in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping tsp sour cream mixture, lettuce, tomato and cheese.

(I added in the cooked ground turkey at the very end, stirring it in with the lentils)

THE SKINNY
249 calories per 2 tacos, 7.1 g fat (1.9 g saturated), 37.1 g carbs, 9.7 g fiber, 11.5 g protein