Tuesday, April 14, 2009

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)

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