Lentil Tacos

A healthy alternative to ground meat, plus a way to use up the dried beans. I went ahead and took the suggestion from Deceptively Delicious Taco recipe and added 1/2 can (140z) of crushed tomatoes with their juice and 1/2 cup and sweet potato, carrot, or butternut squash puree, and it was absolutely delicious. The original recipe is from Runner's World recipes.

1 cup onions, diced
1/4 cup celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 cup brown lentils, dry
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup water or vegetable broth
3 tablespoons dried black currants or raisins,
minced1 cup salsa, plus additional for topping
8 6-inch corn tortillas
shredded lettuce
chopped tomatoes
shredded cheddar cheese (optional)

In a large frying pan over medium heat, sauted onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, and cheese.Serves four.

Calories: 390Fat: 6 gCarbs: 69 gProtein: 18 g