Onions and garlic are sautéed to enhance oregano spiced lentils. This simple lunch is quick to prepare, but easy to customize with different fresh toppings to please any palate. This recipe comes to us from Deborah of Agoura Hills, California.
- 1 tablespoon canola oil
- 1 onion, diced
- 2 cloves garlic
- 1 cup dried lentils
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 1/2 cups low sodium vegetable broth
- 1 cup salsa of preference
- 12 corn tortillas, warmed
Place the canola oil in a skillet over medium-high heat. Sauté the garlic and onion for 4-6 minutes, or until they become soft and fragrant.
Add the lentils and season with the chili powder, cumin and oregano. Stir so that the spices are easily distributed.
Slowly add the broth and bring to a boil. Reduce heat to medium-low, cover and cook for about 25 minutes, or until the lentils are tender.
Uncover and cook for 5 minutes more, or until the mixture has thickened and the liquid has absorbed. Mash slightly with a fork and stir in the salsa.
Divide between the 12 tortillas and enjoy!