Spiced Lentil Tacos Serves 4 1 tablespoon olive oil 1 cup finely chopped onion 1 clove garlic, chopped 1/2 teaspoon salt 1 cup dried brown lentils, rinsed 1 package (2.25 oz) taco seasoning 2 1/2 cups vegetable broth 1/2 cup fat-free sour cream 1 chipotle chile in adobo sauce, finely chopped (use half for less heat) 2 teaspoons adobo sauce 8 taco shells 1 1/4 cups shredded lettuce 1 cup chopped tomato 1/2 cup shredded reduced-fat (2 percent) cheddar Heat oil in a large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping tsp sour cream mixture, lettuce, tomato and cheese. THE SKINNY 249 calories per 2 tacos, 7.1 g fat (1.9 g saturated), 37.1 g carbs, 9.7 g fiber, 11.5 g protein
Posted on: Thu, 01 Aug 2013 23:32:43 +0000
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