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Lentil Tacos

From the kitchen of Dawn Timmers,
Listener Services for The Family

2 Tbsp. oil
1 large green pepper, finely chopped
1 large onion, finely chopped
1 large clove garlic, minced
½ tsp. oregano
2 pkgs. taco seasoning (or 4 Tbsp. Wildtree taco seasoning)
2 cups dried lentils
4 cups water

In a heavy bottomed 3 qt. saucepan, sauté green pepper and onion in oil until soft.
Add oregano and garlic, stir.
Add taco seasoning, lentils and water. Bring to boil.
Cover and simmer on low for approx. 30 min. (add a little water as it simmers if needed, but be careful not to add too much).
When beans are soft, your filling is ready to assemble your tacos.

Serve as you would any tacos with all the fixings, lettuce, tomatoes, sour cream, cheese. Be sure to include guacamole or sliced avocados. . .so good with lentils!

We used soft wheat tortillas, but would be good in crispy corn shells or tostadas too.

Terri’s notes:
~ This is wonderful! A family-filling, meatless, delicious, serve to company and savor leftovers kind of dish you will immediately put on your list of favorites!
~ I’m not hiding the veggies from little ones anymore and coarsely chopped my veggies.
~ Because I used the 2 packets of taco seasoning and it tends to thicken the sauce, I waited to add the seasoning packs until the last 10 minutes and ended up adding a total of 1 extra cup of water. The trick is to check it every ten minutes so it doesn’t scorch or get dry and just add the water a bit at a time.

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