Lentil Tacos (adapted from Runners World recipe)


1 cup (150 g) onions, diced
1/4 cup (55 g) celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 cup (200 g) brown lentils, dry
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 - 3 cups (1/2 - 3/4 liter) water or vegetable broth
3 tablespoons dried black currants or raisins, minced
1 cup salsa (225 g), plus additional for topping

Tortillas (your choice - corn, whole grain, gluten free or just serve on greens as in the photo here)  
shredded lettuce
chopped tomatoes
shredded cheddar cheese (optional)

In a large skillet over medium heat, sauted onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 - 30 minutes, or until desired tenderness (add more water or broth as needed.  I've found the liquid needs and the amount of time required until the lentils are tenders varies widely with the type of lentils used). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa.

Warn the tortillas and spoon the lentil mixture on top. Add lettuce, tomatoes, and cheese, if desired.  

The recipe says it serves 4, but I've easily gotten 8 - 10 servings.