Food for today (Lentil Tacos)

This is what I cooked today, it also came from the My Beef with Meat cookbook

One 12-ounce can lentils, drained and rinsed, or 1 cup dry lentils, cooked
2 cups diced onions
2 tablespoons diced garlic
One 1.25-ounce package taco seasoning
2 cups vegetable broth
10 taco shells
Taco toppings: diced tomatoes, shredded lettuce, guacamole, peeled and shredded jicama, salsa



If using dried lentils, cook the lentils in 2½ cups of water to 1 cup lentils. Bring to a boil, then simmer until the lentils are soft, about 20 minutes.

Sauté the onions and garlic,  in a couple of tablespoons of water. Add the cooked lentils and taco seasoning to the cooked onions-garlic-mixture. Mix well to combine and add the broth. When the mixture begins to boil, reduce to a simmer, cover, and cook for 5 to 7 minutes.

Then make a taco.