Lentil crunchy tacos
Heat oil in 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.
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|Serving Size: 1 Serving (421g)|
|Recipe Makes: 4|
|Calories from Fat: 158 (26%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 5.5mg||2 %|
|Sodium 2727.7mg||94 %|
|Potassium 912.9mg||24 %|
|Total Carbohydrate 91.6g||27 %|
|Dietary Fiber 24.4g||98 %|
|Sugars, other 67.3g|
|Protein 23.9g||34 %|
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Calories per serving: 611
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