Lentil Tacos

Lentil Tacos
Lorena Downey

1 cup finely chopped onion
2 garlic cloves, minced
1 tbls canola oil
1 cup dried lentils, rinsed
1 packet taco seasoning
2 1/2 cups chicken broth (I used 3 bullion cubes & 2 ½ cups water)
12 taco shells (corn)
shredded lettuce, chopped fresh tomato, shredded cheddar cheese, sour cream

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, and taco seasoning; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 35-40 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.