Taco Lentils

Pictured: taco lentils served with cheese and chips.

Original recipe from Eighty Twenty.

Ingredients:

• 1 T olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 11/2 c dry lentils (brown for sturdier structure, red for creamier consistency)
• 3 c broth (1 T bouillion) 
• 1 T chili powder
• 1 T taco seasoning

Directions:

1. Rinse lentils well. I like to do this by soaking my lentils in hot water for about 5 mintues and rinsing them in a colander after that. I feel this improves the taste. 
2. In a medium saucepan over medium heat, warm oil. Saute onion and garlic.
3. Stir in remaining ingredients and bring to a boil.
4. Cover and simmer 60 min, or until liquid is absorbed. 
5. CROCKPOT: alternativerly, combine all ingredients in a crockpot and cook on high for 4-6 hours, until liquid is absorbed.
6. Delicious with made into tacos with salsa or green tomato chutney, cheese, onions, sour cream, greens, tomatoes, sprouts, olives, guacamole, tortillas or tortilla chips.  Or make taco salad, super nachos, taco pizza, taco soup, etc.