1-1/4 cups water
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 cup dry brown lentils, sorted, rinsed
12 taco shells, heated
2 cups shredded lettuce
1 cup shredded Mexican blend cheese
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 11 g | 16% |
| Saturated Fat | 5 g | 25% |
| Cholesterol | 19 mg | 6% |
| Sodium | 796 mg | 33% |
| Carbohydrate | 38 g | 13% |
| Dietary Fiber | 12 g | 48% |
| Protein | 15 g | 30% |
| Vitamin C | 7 mg | 11% |
| Calcium | 187 mg | 19% |
| Iron | 3 mg | 18% |
| Vitamin A | 422 iu | 8% |
| Calories | 309 kcal | 15% |
| Sugars | 4 g |
Combine water, undrained tomatoes, tomato sauce and seasonings in medium saucepan. Bring to a boil. Stir in lentils. Cover, reduce heat and simmer 35 minutes or until tender and liquid is absorbed. Serve with taco shells, lettuce and cheese.
Lentil Tacos
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