I love meat. I really do. It's delicious. However, sometimes I decide to give the animals a break and have a vegetarian meal. Note: I do not want hippie food. I do not eat hippie food. Hippie food is lame. These lentil tacos have a ton of flavor; you won't miss the meat. Promise.
1 T. olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried brown lentils, rinsed
1 package (2.25 ounce) taco seasoning
2 1/2 cups vegetable broth
1/2 cup fat-free sour cream
1 chipotle chile in adobo sauce, finely chopped (use half for less heat) - I didn't use this time but if you have, it really adds a nice flavor
2 teaspoons adobo sauce - same note as above
8 taco shells
toppings: shredded lettuce, tomatoes, shredded cheddar cheese
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. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.