Rating: 4.5 stars 4.7
719 Ratings
  • 5 star values: 546
  • 4 star values: 141
  • 3 star values: 27
  • 2 star values: 3
  • 1 star values: 2

'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.'

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Tips

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.

Nutrition Facts

463 calories; protein 22.2g; carbohydrates 57.4g; fat 17.3g; cholesterol 27.2mg; sodium 1207.3mg. Full Nutrition
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