Recipe: Lentil Taco Filling

I didn't have any meat thawed, and wanted tacos.  I have a ton of lentils in the pantry.  I decided to try out (and tweak) a recipe for lentil taco filling.

And guess what?  It was delicious.  The kids both loved it.  And they even knew it was lentils.

The boy (who doesn't eat much for dinner usually) at 2 1/2.

And the girl ate 4 before I forced her to stop (because they are surprisingly filling - and I didn't want her with a tummy ache later!)

It's a winner, and a healthy one at that!  I bet that the girl would love the lentils in a taco salad, which is one of her favorite lunches during the school year.

Lentil Taco Filling

2 Tbsp dried minced onion
2 garlic clove, minced
1 teaspoon canola oil
1 cup dry lentils, rinsed
1 Tbs. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1/4 c taco seasoning powder
2-1/2 cups chicken broth
1/2 cup salsa

In a medium sauce pan, cook the dried onion and minced garlic in oil on medium heat for about 2 minutes, or until fragrant. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute.

Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover, stir in taco seasoning to taste, and cook for 6-8 minutes or until mixture is thickened. If desired, puree in a food processor, blender, or with an immersion blender until mostly smooth.  (I did this) Stir in salsa.

Use as "meat" in tacos with your favorite fixings.