This is ta recipe Anne just sent, she said she is trying to help Dana lower is cholesterol and that all their family enjoyed them! I did something similar with my left over lentils. I Made them into cakes and served them over salad! Yum! The kids thought they were nuggets, they didn't even notice!
Ingredients
* 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 broth
* 1 cup salsa
* 12 taco shells
* 1 1/2 cups shredded lettuce
* 1 cup chopped fresh tomato
* 1 1/2 cups shredded reduced-fat Cheddar cheese
* 6 tablespoons fat free sour cream
Directions
1. 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.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
No comments:
Post a Comment