The Abi Diet – Spiced Lentil Tacos

 

Me & my dandy little sous chef – isn’t he just the cutest?!

Ingredients

• 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 ounce) taco seasoning
• 2 1/2 cups vegetable broth *I would reduce this amount to only 2 cups, my mixture was too wet.
• 1/2 cup fat-free sour cream
• 1 chipotle chile in adobo sauce, finely chopped (use half for less heat) *I omitted buying a whole can seemed silly to me– remember, I’m a northern girl, my mouth does not miss chipotle chile!
• 2 teaspoons adobo sauce *could never find this as just a sauce, so I just left out8 taco shells
• 1 1/4 cups shredded lettuce
• 1 cup chopped tomato
• 1/2 cup shredded reduced-fat (2 percent) cheddar

Preparation

Heat oil in 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 teaspoons sour cream mixture, lettuce, tomato and cheese. 

*Little tip – please buy organic or daisy sour cream – there are so many nasty ingredients in other sour creams…it’ll make your skin crawl and your tummy want to cry.

 

Wouldn’t you know that I forgot to get a picture of the finished product?!  OH well, silly me.

Nate decided that he was hungry too, and tired of being a patient little helper in the kitchen.