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My review
Tasty Lentil Tacos
Michelle Thomas
"'When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge,' admits Michelle Thomas from Bangor, Maine. 'This fun taco recipe was a huge hit with everyone.'"
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Ingredients
45 m servingsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large nonstick 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 about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
Footnotes
- Nutritional Analysis: One serving (2 tacos) equals 364 calories, 11 g fat (4 g saturated fat), 17 mg cholesterol, 815 mg sodium, 45 g carbohydrate, 9 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 starch, 1-1/2 fat.
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Reviews
Read all reviews 534718 Ratings
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Most helpful positive review
10/3/2007
Fantastic. We have been experimenting lately with new recipes - not really being vegetarian, but making an effort to increase our consumption of alternative proteins and vegetables. Being some...
Most helpful critical review
5/4/2012
I made the lentil filling from this recipe. I thought 1Tbsp of chili powder sounded like too much, so I used 1/2T, and the results were still much too spicy. Also, the 2.5 cups broth (I used v...
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10/3/2007
Fantastic. We have been experimenting lately with new recipes - not really being vegetarian, but making an effort to increase our consumption of alternative proteins and vegetables. Being some...
7/1/2007
We just loved this recipe. I did make these changes: 1) The addition of sliced black olives to the toppings made available 2) Whole wheat tortillas instead of taco shells. The result was mor...
10/9/2007
Oh my, oh my! These were fantastic!! I don't even like lentils that well. It had a similar texture to beef (I cooked the lentils only until chewable but not mushy) and great flavor. ***I love ta...
9/8/2011
A taco tip that has never been better than for this recipe...I use whole romaine leaves for the lettuce in tacos. Hold leaf in hand, add fillings, then fold and set into taco shell. Works e...
6/24/2007
Very tasty! I made these into tostadas with oven-crisped corn tortillas, refried black beans, the lentils (made with veggie stock to be vegetarian), lettuce, tomato, onion, cheese and sour cream...
7/2/2007
These really are as good as people say they are. My husband was pretty skeptical when I told him about lentils for dinner... He couldn't really tell the difference between chicken tacos and th...
6/5/2007
Do you know what? It was my daughter's birthday just a few days ago and she wanted to eat out but we couldn't because it rained so I made the tacos, cake, and homemade icecream and she said that...
1/14/2008
This is a great idea. I used the lentils on a tostada, w/ lettuce tomatoes, cheese and a chpotle crema (just stir in the adobo from a can of chipotles in sour cream) Very good.
7/17/2007
These were fantastic - I made them with the homemade taco seasoning and with a kosher (no actual meat additives) beef stock cube. I will be making these regularly!