Lentil Tacos

1 cup finely chopped onion

1 garlic clove, minced

1 teaspoon canola oil

1 cup dried lentils, rinsed

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

2-1/2 cups chicken or vegetable broth

1 cup salsa

12 taco shells

1-1/2 cups shredded lettuce

1 cup chopped fresh tomato

1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese

6 tablespoons fat-free sour cream

Directions

• 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. Yield: 6 servings.