Lentil Tacos with Tangy Guacamole

Ingredients

Tangy Guacamole

• 1 medium ripe avocado, pitted, peeled and chopped
• 1 tablespoon orange juice, lime juice or lemon juice
• 1/4 teaspoon hot pepper sauce
• 1 clove garlic, minced
• 1/2 cup plain fat-free Greek yogurt

Lentil Tacos

• 2 1/3 cups water
• 1 cup dry brown lentils, rinsed and drained
• 1/2 cup finely chopped onion
• 2 teaspoons chili powder
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 1/2 cups seeded and chopped tomatoes, divided, or 1 can (14.5 oz.) no-salt-added diced tomatoes, well drained, divided
• 1 1/4 cups (5 oz.) shredded Cheddar cheese, divided
• 12 yellow corn taco shells

Instructions

Tangy Guacamole

For guacamole, in small bowl mash together avocado, orange juice, hot pepper sauce and 1 clove garlic. Stir in yogurt. Cover and refrigerate until serving time.

Lentil Tacos

In medium saucepan combine water, lentils, onion, chili powder, 2 cloves garlic and salt. Bring to boiling. Reduce heat. Cover and gently boil for 12 to 15 minutes or until lentils are just tender. Uncover. Continue boiling for 5 to 15 minutes more or until most of the liquid evaporates.

Remove lentils from heat. Stir in 1 cup of the tomatoes and 3/4 cup of the cheese. Spoon into taco shells. Stand filled tacos in 13- x 9- x 2-inch baking dish. Sprinkle tacos with the remaining 1/2 cup tomatoes and the remaining 1/2 cup cheese. Loosely cover dish with foil. Bake at 400°F for 3 to 5 minutes or until cheese melts.

Stir guacamole. Serve with warm tacos.

*Photography by Jenn Fillenworth, MS, RDN, www.JennyWiththeGoodEats.com