LENTIL TASTE RECIPES

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TASTY LENTIL TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Tasty Lentil Tacos Recipe: How to Make It - Taste of Home image

When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 14

1 teaspoon canola oil
1 medium onion, finely chopped
1 garlic clove, minced
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups vegetable or reduced-sodium chicken broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1-1/2 cups shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream

Steps:

  • In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. , Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.

Nutrition Facts : Calories 365 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 777mg sodium, CarbohydrateContent 44g carbohydrate (5g sugars, FiberContent 6g fiber), ProteinContent 19g protein. Diabetic Exchanges 2-1/2 starch

LENTIL SALAD - SKINNYTASTE



Lentil Salad - Skinnytaste image

This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight.

Provided by Gina

Categories     Lunch    Salad

Total Time 45 minutes

Yield 5

Number Of Ingredients 13

1 cup dry brown lentils
1 bay leaf
2 sprigs fresh thyme
1 cup finely diced carrots
1/3 cup finely diced celery
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion
1/4 cup minced parsley
1 clove garlic (minced)
5 tbsp lemon juice
1 tablespoon olive oil
1 teaspoon kosher salt
fresh ground black pepper

Steps:

  • In a medium saucepan combine lentils, bay leaf, and thyme.
  • Add enough water to cover by 1 inch.
  • Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
  • Drain lentils and discard bay leaf.
  • Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.
  • Toss to combine and serve chilled or room temperature.
  • Makes 4 1/2 cups.

Nutrition Facts : Calories 102 kcal, CarbohydrateContent 20 g, ProteinContent 7 g, FatContent 3 g, SodiumContent 255 mg, FiberContent 9 g, SugarContent 1 g, ServingSize 1 serving

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