Week 2 (Jenni): Spiced Lentil Tacos

Week Two of this challenge was much better than Week One! This recipe is great, and I have been excited about it since it arrived in my inbox two weeks ago. Yes, I got this recipe in my inbox, from SELF magazine.

After a full day of playing housewife - no seriously, I sat and waited for the plumber to fix our hot water, I re-potted some plants, did the dishes, made 2 dozen cupcakes - I cooked dinner and had it ready mostly in time for my hungry family to return from a hard day at work. I also re-wrote a section of my grant application. Spread the word - I'm quite a catch!

But, back to the Recipe Challenge. This was relatively easy, and also my first time cooking with lentils. I think I should have simmered them longer, but I forgot to set a timer (the cupcakes needed attention and the plumber needed to be paid at the same time the lentils began simmering, and I became momentarily overwhelmed!) I was unable to mash them as described in the recipe, so we just left them whole. Rave reviews from the whole lot of us as we had our "family dinner" on the couch in front of Grey's Anatomy. Somehow I think Ryan and Chelsea might be enjoying this challenge more than anyone!

Ingredients

• 1 tablespoon 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 oz) 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)**
• 2 teaspoons adobo sauce**
• 8 taco shells
• 1 1/4 cups shredded lettuce
• 1 cup chopped tomato
• 1/2 cup shredded reduced-fat (2 percent) cheddar

Preparation

Heat oil in a 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 tsp sour cream mixture, lettuce, tomato and cheese.

**I did not use a chipotle chile and adobo sauce, instead I used regular salsa and mixed that with the sour cream. It was an ingredient we had, and pretty darn tasty if you ask me!