Spiced Lentil Tacos (Vegetarian)

This is a great recipe for those who want a vegetarian meal without fake "meat". This delicious and simple recipe is from Chef Jennifer Iserloh of New York City (aka "Skinny Chef") and was printed in this month's Self Magazine (February 2009). Following the recipe results in an al dente lentil with a little chew to mimic the texture of ground beef. If you want a softer lentil, you can cook them about 15 minutes longer (in step 1) with added broth until soft.

• Ready In: 55 mins
• Serves: 4
• Yields: 8 tacos

Ingredients

• 1  tablespoon olive oil
• 1  cup  finely chopped onion
• 1  garlic clove, chopped
• 1⁄2 teaspoon salt
• 1  cup dried brown lentils, rinsed
• 1 (2 1/4ounce) package  taco seasoning
• 2 1⁄2 cups vegetable broth
• 1⁄2 cup nonfat sour cream or 1⁄2 cup  fat-free  Greek yogurt
• 1⁄2-1  chipotle chile in adobo, finely chopped (can omit and just serve with hot sauce)
• 2  teaspoons adobo sauce
• 8  taco shells
• 1 1⁄4 cups  shredded lettuce
• 1  cup chopped tomato
• 1⁄2 cup  shredded reduced-fat cheddar cheese (2 percent)

Directions

1. Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.
2. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula.
3. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.