Lentil Tacos

Ingredients

• 2 cups dry brown lentils
• 1 small yellow onion
• 2 cloves garlic
• 2 Tbsp olive oil
• 1 recipe taco seasoning, with corn starch
• 1 tsp salt
• 16 small corn tortillas
• 1 recipe pico de gallo
• 8 oz. sour cream
• 2 small avocados

Directions

1. Set a skillet over medium heat, then warm the corn tortillas on each side. With a non-stick or cast iron pan, skip the oil; with stainless steel or a similar surface, use a fast mist of non-stick spray if they need help. You want a few brown, toasty spots, but the tortillas should still bend easily.
2. Pick through the lentils, then rinse them well. In a medium pot, bring 3 cups of water to a full boil, then stir in the lentils. When the water boils again, turn the heat down to low and cover the pot. Let the lentils gently cook for 20 minutes. When the 20 minutes are up, taste a few to check them; they should be tender, not falling apart. Pour the lentils into a colander to drain.
3. As the lentils cook, make the pico de gallo. Stir together the taco seasoning as well, making sure the corn starch is included.
4. Dice the onion and mince the garlic, then cook them in olive oil over medium heat in a large skillet until softened. Add the drained lentils, sprinkle in the taco seasoning, and pour in about a half cup of water. Stir everything together and keep cooking over medium heat until the filling thickens, about 3-5 minutes. Add salt to taste; 1 teaspoon is the amount used here.
5. Fill the tacos with about 1/4 cup of seasoned lentils in each tortilla, plus 1 slice of avocado, a small spoonful of pico de gallo, and sour cream. If there is cilantro left from making the pico de gallo, scatter that over the tacos too.