Tasty Lentil Tacos

I decided to enter my first food blog cooking challenge. Its called Recipe Remix and its all about cooking outside of the box. Basically, there are 5 different main dishes that are normal everyday foods in the US. I picked Tacos and set out to find a taco recipe that was different than anything I had ever tried. I found this recipe for Tasty Lentil Tacos from Allrecipes and I knew I needed to try these. I followed the recipe exactly, except we made them into tostadas since I already had tostada shells on hand and no taco shells. Also, the lentils needed to cook 20 minutes longer to get soft enough to mash so I needed to add more chicken broth to keep them cooking right. All in all, this turned out very good. It is definately not a subsitute for meat. Its just different. We really enjoyed these and they are a nice, light version of tacos. I will definatly make these in the future for some of my family members that I know LOVE lentils.

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

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.