Ingredients

　　1 tablespoon olive oil

　　1 cup finely chopped onion

　　1 clove garlic, chopped

　　1/2 teaspoon salt

　　1 cup dried brown lentils, rinsed

　　1 package (2.25 ounce) taco seasoning

　　2 1/2 cups vegetable broth

　　1/2 cup fat-free sour cream

　　1 chipotle chile in adobo sauce, finely chopped (use half for less heat)

　　2 teaspoons adobo sauce

　　8 taco shells

　　1 1/4 cups shredded lettuce

　　1 cup chopped tomato

　　1/2 cup shredded reduced-fat (2 percent) cheddar

　　Heat oil in large 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 with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.

Nutrition Per Serving

　　7.1 g fat (1.9 g saturated)

　　37.1 g carbohydrates

　　9.7 g fiber

　　11.5 g protein

　　#### Nutritional analysis provided by Self