2 onions finely chopped- your choice of color and sharpness (yellow, red-sweet, etc.)
2 green bell peppers finely diced
1 TBS oil of your choice
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp oregano
1 1/2 TBS taco seasoning
2 cups lentils, rinsed well
3 1/2 cups organic vegetable broth
In a deep, non-stick pan add oil and heat. Add green peppers and onions, simmer approximately 10 minutes until soft. Stir in the spices and simmer between 30 seconds and 1 minute to bring out the flavors. Add lentils then cook and stir for 1 minute to blend flavors together.
Add broth to the pan and bring the mixture to a boil. Reduce heat, cover and simmer for 30 minutes. (If the mixture starts to dry out, add more broth in small increments to avoid burning.)
Remove cover, simmer an additional 10 minutes until broth has evaporated and mixture is thick.
Spoon into taco shells. Top with favorite toppings.
Suggested toppings – Salsa, taco sauce, lettuce, tomatoes, black olives, cheese, avocados, sour cream, jalapenos, cilantro, guacamole or whatever you like! (Mangos are also good if you like sweet and spicy.)
We ate this like tacos. However, we plan to try it next as quesadillas. I think it would work really well as a taco salad or burrito, too.
This easily serves 6 with some leftovers. The amount of leftovers depends on how much you put in the taco shell and how many toppings you use.
And there you have it! It tastes as good as it looks, too-I know because I ate both of those!