For 6 persons

1 teaspoon of canola oil
1 medium onion, finely chopped
1 clove of garlic, minced
1 cup du Puy lentils, rinsed
1 tablespoon chili powder
2 teaspoon ground cumin
1 oregan tea
2½ cup vegetable broth
1 cup salsa
12 taco shells
1½ cups shredded lettuce
1 cup fresh tomatoes, chopped
1½ cups grated cheddar cheese
6 c. tablespoon low-fat sour cream

In a large non-stick skillet, heat oil over medium heat. Sauté onion and garlic until tender. Add lentils and spices. Cook for 1 minute.
Stir in broth and bring to a boil. Reduce temperature and simmer, covered, until lentils are tender. From 25 to 30 minutes.
Cook uncovered until mixture thickens (6 to 8 minutes), stirring occasionally. Lightly crush the lentils, stir in the salsa and heat through. Serve in taco shells, covering with remaining ingredients.

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