From allrecipes.com, submitted by Michelle Thomas. These are good, I've made this recipe several times, and the lentil part freezes well too.
1 c chopped onion
1 garlic clove, minced
1 t canola oil
1 c dried lentils, rinsed
1 T chili powder
2 t ground cumin
1 t dried oregano
2 1/2 c chicken broth (or vegetable broth to make it strictly vegan)
1 c salsa
12 taco shells
1 1/2 c shredded lettuce
1 c chopped fresh tomato
1 1/2 c shredded cheddar cheese
6 T fat free sour cream
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.
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