Lentils cost .98 a bag. I used about half the bag to make these tacos. I didn’t calculate the cost of making this recipe, which feeds 6 people, but it is low. A very rough estimate would be $4.00 total, so about 70 cents a serving. Not bad for something this healthy and good.
The recipe is from a very old copy of Light and Tasty magazine. I’ve been using it for years. Here’s what you’ll need:
Use this just like you would taco meat. I don’t find it too much different. My oldest daughter loves these much more than beef tacos. My meat loving son doesn’t care for them, but will eat them.
- 1 cups lentils
- 2 Tbs. oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 Tbs. chili powder
- 2 tsp. cumin
- 1 tsp. oregano
- 2 1/2 cups chicken broth
- 1 cup salsa
- taco shells and toppings
- Rinse the lentils and drain them.
- In a large skillet, saute the onion and garlic together.
- Add the lentils and spices, cook for a minute.
- Add the broth and bring to a boil.
- Reduce the heat, cover and simmer for about 30 minutes.
- Uncover and cook a few more minutes to thicken.
- Add the salsa.
- Serve in taco shells with lettuce and tomato, if desired.