Lentil Tacos

Recently, I have had to become creative with alternative taco fillings.

You see, up until about 6 months ago, my son only knew of bean & veggie tacos.

Then one day, my dad had the great idea that his grandson needed to experience "meat".

A big, huge, steak. Needless to say, he has never looked back. Now he insists on ordering prime rib when we eat out instead of anything off the $4.95 kids menu. (I'll be sending you the bill dad...) And he also loves meaty, taco fillings.

My daughter dislikes red meat, as do I, and my husband & son could exist on it.

What's a mom to do?

Fool them all....

Lentil tacos are fabulous because they are filling like meat and when cooked with taco seasoning they take on a similar flavor. Everyone is happy, especially, mom.

Lentil Tacos

serve 4

1 tablespoon olive oil

1 cup finely chopped onion

1 clove garlic, chopped

1 cup dried brown lentils, rinsed

2-3 tbsp. taco seasoning

2 cups vegetable broth

8 taco shells

1 1/4 cups shredded lettuce

1 cup chopped tomato

garnish: fresh guacamole & salsa

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. Uncover lentils and cook until mixture thickens, about minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, guacamole & salsa.