Lentil Tacos

I am so incredibly happy I ran into this recipe from crumblycookie.net. I have always been scared to cook with lentils (and I was raised vegetarian, you'd think it was my second nature) probably because the few times I tried the lentils didn't cook thoroughly (I can now attribute that to not enough liquid) but THIS RECIPE WAS SO EASY!!! Its super high in protein and fiber, its perfect for a wholesome, meatless meal AND its gluten-free and vegan! LOVE IT! Did I mention it's kid friendly, too!?

I also learned a priceless trick from this site about how to cook with corn tortillas so they don't crack. About 8-10 minutes before you are going to serve the tacos, place a damp dish cloth on a cookie sheet,  layer the tortillas on top, and then cover with another damp cloth. Pop the whole shebang in the oven at 200-225 degrees for 10 minutes. You will have soft, malleable, AWESOME tortillas!

Ingredients:

• 2 teaspoons olive oil
• 1 yellow onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 cup dried lentils, rinsed
• ½ teaspoon salt
• 2½ cups low-sodium vegetable or chicken broth
• 10 taco-sized corn tortillas
• toppings: cheese, avocado, salsa, tomato, lettuce, greek yogurt, hot sauce

In a saucepan over medium heat, sauté the onion in the oil. Once slightly brown (8 minutes), add the garlic, chili powder, cumin, oregano and stir together until fragrant (1 minute). Add the lentils, salt and broth and simmer covered 25-30 minutes until lentils are soft. Remove cover and let cook an additional 6-8 minutes until the lentil mixture thickens. Mash with a potato masher or wooden spoon to break up the lentils. Place lentils on tortillas and dec out with your favorite toppings! Add a side salad for a complete meal. ENJOY!!