slightly adapted from this recipe
1 cup finely chopped onion (about half a large onion)
2 garlic cloves, minced
1/2 tablespoon canola oil
1 cup dried lentils, rinsed
homemade taco seasoning (recipe to follow)
3 1/2 cups vegetable broth
1/2 cup salsa
toppings to your liking: shredded lettuce, shredded cheese, diced olives, diced tomatoes, sour cream, salsa, avocado, etc.
In a large, non-stick skillet over medium heat, saute the onion until translucent; add garlic and saute for about 2 minutes. Add lentils and taco seasoning; cook and stir for about 1 minute. Add broth, bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the lentils are tender. Check the lentils after 20 minutes; if the liquid has been absorbed, add another 1/2 cup of broth.
Meanwhile prep your favorite toppings.
Uncover, cook for about 5 more minutes or until mixture is thickened. Mash lentils slightly.
Stir in 1/2 cup salsa. Spoon lentils into taco shells and add your toppings. Eat!
Here is the recipe for homemade taco seasoning I've been using for over 4 years now. Discovering this recipe was like discovering Machu Picchu! Ok, maybe not; but it felt like I had come across some culinary secret that I was now privy to and I've never been the same since. If you don't like spicy foods too much, cut back on the chili powder. Otherwise, it's a perfect swap for the expensive packets you find at the grocery store.
Homemade Taco Seasoningyou can find the original recipe here
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried Mexican oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt (if you use regular table salt, reduce to about 1/2 teaspoon; otherwise it will be too salty)
1 teaspoon ground black pepper
In a small bowl, mix all of the ingredients. If using later, store in an airtight container.