Meatless Meals: Lentil Tacos

A few years ago Nate came home with a five gallon bucket full of lentils.  I am not a food storage guru and I'd never eaten lentils before.  All of a sudden I had 5 gallons worth to start rotating through our meal schedule.

I did a Google search for lentil recipes.  One of the recipes I found quickly became a regular in our dinner line-up: lentil tacos.  Now I am trying to have several meatless meals a week and this recipe fits the bill perfectly.

I found the original recipe here.  I made a few minor changes so my altered recipe is below:

Lentil Tacos

Ingredients:
1 finely chopped onion
1 minced garlic clove (or garlic powder if you don't have garlic cloves)
1 tsp vegetable oil
1 cup dried lentils, rinsed
1 TBSP chili powder
2 tsp ground cumin
1 tsp dried oregano
2 1/2 cups chicken or vegetable broth
salsa

Directions:
In a skillet, cook the onion and garlic in the oil until the onions are soft.  Add the lentils and cook for about a minute.  Add the broth, chili powder, cumin, and oregano.  Stir and bring to a boil.  Then reduce heat and cover, allowing it to simmer until the lentils are cooked.  I have found the cook time depends on altitude.  When I lived in Utah it took 45 minutes to an hour for the lentils to cook through and be softened.  Now that I live in Pennsylvania I can cook the lentils in 30 - 40 minutes.

After the lentils are cooked, add salsa.  I usually add enough to get salsa spread evenly through the lentils.  The original recipe calls for one cup.  I probably add about that much salsa but I never measure it.

Serve with tortillas, cheese, sour cream, lettuce, and your other favorite taco toppings.

This recipe has become a staple at our house.  Nate has even said he doesn't miss the meat when we have these tacos.  What type of meatless meals do you cook?