LENTIL TACOS

LENTIL TACOS 1 teaspoon canola oil 1 medium onion, finely chopped 1 garlic clove, minced 1 cup dried lentils, rinsed 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 2-1/2 cups vegetable or reduced-sodium chicken broth 1 cup salsa 12 taco shells 1-1/2 cups shredded lettuce 1 cup chopped fresh tomatoes 1-1/2 cups shredded reduced-fat cheddar cheese 6 tablespoons fat-free sour cream In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes. Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.