Lentil Tacos

Mmmmm...lentil tacos! I know lentils don't seem the likeliest taco material, but man are they good. My beautiful sister, April, gave me this idea and a rough recipe to work with. After a few tweeks, my family has been requesting these over and over! One of the things I like most is that the texture of the cooked lentils combined with mexican seasonings is so much like ground beef it's amazing AND so much better for you. This recipe is a great one to include in your regular rotation for those nights when you want to go vegetarian without missing the meat! The tacos are also gluten free , so those of you on a restricted diet will love it. Besides being super healthy,lentils are quick cooking unlike many other beans and legumes, so dinner can be ready in a hurry. Packed with fiber, protein, B vitamins,iron and folate, these tiny powerhouses will provide your family with tons of energy to keep them going!

1 C. dried lentils(any color), rinsed
1 Tbs. Olive oil
1 medium yellow onion, finely diced
1 Tbs. chili powder
1/2 tsp. mexican oregano(you can use regular if that is all you have)
1 Tbs. ground cumin
1 tsp. ground coriander
2 garlic cloves, minced
2 1/2 C. Chicken stock OR vegetable stock for vegetarian version
2 Tbs. flaxmeal
1 Tbs. wheat germ
1 1/2 C. of your favorite salsa
salt and pepper to taste
12 corn tortillas

Toppings
Jack cheese
avocado slices
greek yogurt or sour cream
tomatoes
spinach leaves
purple cabbage
shredded carrots
salsa

In a large skillet, heat olive oil and saute onions and garlic for a couple minutes until tender. Then add lentils, cumin, coriander, oregano and chili powder. Stir to combine. Next, add stock, bring to a simmer and cover for 25-30 or until lentils are tender. Remove the lid and let it continue to cook for an additional 5 minutes or until more of the liquid is absorbed. Stir in wheat germ, flax, salsa until combined.

Meanwhile, gently heat corn tortillas in the microwave or oven. Fill each tortilla with 1/4 to 1/3 cup of the lentils. Top with your favorite veggies, cheese and salsa and enjoy! Makes 12 tacos.

P.S. if you have leftovers, the lentils freeze well or you can eat them in a quesadilla. We enjoyed them the next day for lunch.