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Lentil Taco Filling
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Makes:
2 cups
Prep time:
10 minutes
Cooking time:
30 minutes
Ingredients
½ cup chopped onion
½ cup chopped bell pepper (any color)
¼ teaspoon garlic powder or 1 clove garlic, minced
1 teaspoon vegetable oil
½ cup dried lentils, rinsed
4 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon oregano (optional)
1 ¼ cups low-sodium broth, any flavor
Directions
- Wash hands with soap and water.
- In a large skillet, sauté the onion, bell pepper and garlic in oil until tender, about 3 minutes.
- Add the lentils, chili powder, cumin and oregano, if desired. Cook and stir for 1 minute.
- Add broth and bring to a boil. Reduce heat, cover and simmer until the lentils are tender, 20 to 30 minutes for brown lentils, Add water if necessary to keep the lentils just covered with liquid.
- Uncover; cook until mixture thickens and most of the water is gone, 5 to 10 minutes.
- Use for tacos, wraps or salad.
- Refrigerate leftovers within 2 hours.
Notes
- Different types of lentils have different cooking times; check the package or bulk bin for how long to cook the type you buy.