Lentil Tacos

My friend Nathaly posted this recipe on her blog and I absolutely loved it. It's the perfect vegan meal or if you are in the mood for something different. Growing up in Colombia, lentils are one of our staple foods and this is a perfect way to incorporate them in a American meal. The last time that I made this, I substituted the lentils for garbanzo beans (chickpeas) and it turned out great.

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups chicken or vegetable broth
1 cup salsa
Flour tortillas or taco shells
Toppings (see below)

In a large skillet saute the onion and garlic in oil until tender. 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; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.

Spoon mixture into shells and top with whatever toppings you like. We did lettuce, tomato, cheese, sour cream, lime, and cilantro.