Lentil Tacos

So honestly, I'm a little embarrassed about sharing how much our family LOVES this recipe. Everyone I tell about it is like, "what? Lentils? You're not serious are you?" And then they try it and ask for the recipe and repeatedly tell me how much they like it. So. I thought it was time to share it here. I usually make a double batch, and we enjoy leftovers for a while. I've used the lentils as filling for empanadas, taco salad, and other things you'd use taco meat for. Enjoy!

Lentil Tacos
from Fix-It and Forget-It Lightly
Serves 6 (ideal slow-cooker size: 4-quart)

¾ C onions, finely chopped
⅛ tsp. garlic powder
1 tsp. canola oil
½ lb. dry lentils, picked clean of stones and floaters
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2 C fat-free, low-sodium chicken broth
1 C salsa

Sprinkle garlic powder over onions and saute in oil in skillet until tender. Add lentils and
spices. Cook and stir for 1 minute.Place lentil mixture and broth in slow cooker. Cover. Cook on low 3 hours for somewhat-crunchy lentils, or on low 6 hours for soft lentils. Serve with fried corn tortillas, sour cream, salsa, lettuce, tomatoes, avocados, or whatever your little heart desires!

Note: A serving size is about ¼ C. If the mixture seems a little thick, add a bit more salsa.