1 cup lentils
2 Tablespoons oil
1 onion, diced
1 clove garlic, minced
1 Tablespoon chili powder
2 teaspoons cumin
1 teaspoon oregano
2 1/2 cups chicken broth
1 cup salsa
taco shells and toppings

Rinse the lentils and drain them.

In a large skillet, saute the onion and garlic together. Add the lentils and spices, cook for a minute. Add the broth and bring to a boil.

Reduce the heat, cover and simmer for about 30 minutes. Uncover and cook a few more minutes to thicken. Add the salsa.

Serve in taco shells with lettuce and tomato, if desired.

Stacy's Notes: I've made these a couple of times and Tim was ok with them. I probably need to halve everything for us. We usually eat in taco shells, but I'm going to try them in a taco salad soon.