Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 40 minutes
Servings: 6
Tangy Guacamole:
1 medium ripe avocado, pitted, peeled and chopped
1 tablespoon orange, lime or lemon juice
1/4 teaspoon hot pepper sauce
1 clove garlic, minced
1/2 cup plain, fat-free Greek yogurt
Lentil Tacos:
2 1/3 cups water
1 cup dry brown lentils, rinsed and drained
1/2 cup finely chopped onion
2 teaspoons chili powder
2 cloves garlic, minced
1/2 teaspoon salt
1 1/2 cups seeded and chopped tomatoes, divided
1 1/4 cups (5 ounces) shredded cheddar cheese, divided
12 yellow corn taco shells
To make Tangy Guacamole: In small bowl, mash avocado, juice, hot pepper sauce and garlic. Stir in yogurt. Cover and refrigerate until serving time.
To make Lentil Tacos: Heat oven to 400 F.
In medium saucepan over medium-high heat, combine water, lentils, onion, chili powder, garlic and salt. Bring to boil. Reduce heat. Cover and gently boil 12-15 minutes, or until lentils are just tender. Uncover and boil 5-15 minutes, or until most liquid evaporates.
Remove lentils from heat. Stir in 1 cup tomatoes and 3/4 cup cheese. Spoon into taco shells. Stand filled tacos in 13-by-9-by-2-inch baking dish. Sprinkle tacos with remaining tomatoes and cheese. Loosely cover dish with foil. Bake 3-5 minutes, or until cheese melts.
Stir guacamole. Serve with warm tacos.
