Servings: 6 servings
- Nonstick cooking spray
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 1 cup dried lentils
- ¼ teaspoon garlic powder
- 2 tablespoons chili powder
- 2 cups water
- 1 8 ounce can tomato sauce
- 12 6 inch corn tortillas
- 1 cup salsa
- 4 ounces cheese shredded (1 cup shredded)
- 2 cups shredded lettuce
- 1 teaspoon oregano
- 2 teaspoons garlic powder
Wash the lettuce.
Collect, dice, shred, and measure all ingredients before starting to prepare the recipe.
Spray a large skillet with cooking spray. Add tortillas to the skillet one at a time. Heat briefly on both sides over medium heat until warm and soft. Wrap in 2 layers of foil, put on a plate, and cover with another plate to keep warm.
Heat the oil in the skillet over medium high heat.
Add the onion, and cook for 4 to 6 minutes until it becomes soft. Stir while cooking.
Add the lentils, garlic powder, and taco seasoning, and stir to mix.
Add the water and tomato sauce, and stir to mix.
Bring to a boil, then reduce heat to medium low, and cover. Cook for about 20 minutes or until the lentils are tender.
Uncover, and cook for 5 more minutes until the mixture thickens. (Optional: Mash the lentils somewhat with the back of a fork.)
Add ¼ cup of the lentil mixture, salsa, cheese, and lettuce to each tortilla.
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Be creative! Serve as lentil tostadas or with tortilla chips as a party dip.