Lentil Tacos

Nutrition note: lentils are very high in fiber and protein, loaded with folic acid, iron, phosphorus and potassium. They are also very low on the glycemic index and very inexpensive.

*1 finely chopped yellow onion
*2 garlic cloves, minced
*1 c. dried brown lentils, rinsed
*1 TBSP. chili powder
*2 tsp. ground cumin
*1 tsp. dried oregano
*2 1/2 c. low-sodium chicken (or vegetable) broth

Sauté onion and garlic in olive oil until softened. Add lentils, chili powder, cumin and oregano, then cook and stir for a minute or two. Add broth and bring to a boil. Cover and reduce heat to a simmer. Check lentils for doneness at 35 minutes; it may take as long as 45 minutes (you are looking for tender, but not mushy). Uncover and cook for a few minutes until any remaining moisture dissipates.

If using as tacos, serve in a warm corn tortilla with salsa, sour cream, lettuce, and shredded cheddar. For a burrito, us a flour tortilla rolled up. For enchiladas, fill corn tortilla, roll, cover with enchilada sauce and cheese then bake to heat.

These save well in the refrigerator for about a week.  I will make a batch for dinner then make them into tacos, taco salads, burritos, etc. for lunches for the next few days.