#1,751: Santa Fe Lentils

These lentil tacos are quite good...although I'm also enjoying the lentils on their own!  They are a bit watery so you want to use a slotted spoon if you plan on eating these in a taco form.  BUT I also added way more water to help cook the lentils (sorry the 14.5 oz can of veggie broth was NOT enough to cook these!!), so I probably just needed to cook it down more.  I don't know if I totally love the peppers in this since they got super soft, but I do love the corn.  

1 cup lentils, rinsed

1 medium red bell pepper, diced

1 medium green bell pepper, diced

1 medium jalapeno pepper, seeds and ribs removed, finely diced

14.5- fluid ounce can vegetable broth

1/4 cup finely diced onion

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon fresh oregano leaves, minced (I used dried)

1 teaspoon salt

1 cup frozen or fresh corn

Tortillas and toppings:

16 corn tortillas

8 ounces reduced-fat shredded Colby-Jack cheese

2 cups chopped lettuce

2 medium flavorful tomatoes, diced, or 2 cups quartered cherry tomatoes

In a medium saucepan, combine the lentils with the remaining filling ingredients. Heat to boiling. Reduce the heat, cover, and simmer until the lentils are very soft, 25– 30 minutes.

Place 1/2 cup of the lentil mixture on each tortilla; garnish with cheese, lettuce, and tomatoes to taste; and roll. The lentils may also be served on lettuce, as a salad, for a lighter version.

Makes 8 servings (2 tortillas per person)