Lentil Tacos

1. Saute the onion and garlic in oil until tender.

2. Add the lentils, chili powder, cumin and oregano.

3. Cook and stir for 1 minutes.

4. Add broth and bring to a boil.

5. Reduce heat, cover, and simmer for 25-30 minutes or until lentils are tender.

6. Uncover and cook for 6-8 minutes or until mixture is thickened.

7. Mash lentils slightly.

8. Stir in salsa.

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Nutrient	Quantity
Total fats	17.255 g
Protein	29.5998 g
Carbohydrates	122.5759 g
Energy	712.13 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0676 g
Water	941.7215 g
Aspartic acid	2.682 g
Calcium, Ca	307.052 mg
Lutein + zeaxanthin	815.096 g
Fiber, total dietary	19.368 g
Fatty acids, total saturated 22:0	0.0192 g
Fatty acids, total trans-polyenoic 13:0	0.0022 g
Carotene, beta	7072.074 g
Niacin	9.9309 mg
Vitamin A, RAE	706.268 g
Fatty acids, total trans-polyenoic	0.0164 g
Arginine	1.3884 g
Riboflavin	0.5501 mg
Tocopherol, beta	0.0976 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4589 g
Fatty acids, total saturated 20:1	0.0693 g
Glutamic acid	5.7985 g
Stigmasterol	0.135 mg
Sodium, Na	5267.896 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1481 g
Total lipid (fat)	17.255 g
Manganese, Mn	2.9545 mg
Fructose	7.9305 g
Proline	1.545 g
Fatty acids, total saturated 16:0	1.8087 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8388 g
Sucrose	2.3039 g
Choline, total	113.7704 mg
Fatty acids, total polyunsaturated 18:1 t	0.0014 g
Sugars, total	28.0366 g
Serine	0.9463 g
Fatty acids, total saturated 10:0	0.0019 g
Fatty acids, total saturated 18:0	0.8429 g
Vitamin B-6	1.3016 mg
Selenium, Se	19.4534 g
Ash	21.6015 g
Tocotrienol, delta	0.0524 mg
Fatty acids, total saturated 18:1 undifferentiated	6.3353 g
Pantothenic acid	2.9794 mg
Phenylalanine	0.9549 g
Beta-sitosterol	18.585 mg
Copper, Cu	1.4055 mg
Betaine	0.474 mg
Thiamin	0.6475 mg
Methionine	0.2518 g
Iron, Fe	13.3483 mg
Carbohydrate, by difference	122.5759 g
Phosphorus, P	513.238 mg
Folate, total	178.27 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0164 g
Tocopherol, gamma	2.1113 mg
Lycopene	15943.83 g
Alanine	1.2137 g
Cholesterol	6.15 mg
Valine	1.0258 g
Fatty acids, total saturated 18:2 undifferentiated	5.3328 g
Glycine	1.7162 g
Carotene, alpha	2547.45 g
Glucose (dextrose)	7.6322 g
Fatty acids, total saturated 14:0	0.0838 g
Zinc, Zn	6.5075 mg
Isoleucine	0.7706 g
Tocopherol, delta	0.0538 mg
Fatty acids, total saturated 12:0	0.0098 g
Fatty acids, total polyunsaturated	6.4004 g
Tocotrienol, gamma	0.228 mg
Leucine	1.4151 g
Tocotrienol, alpha	0.3134 mg
Vitamin A, IU	14177.12 IU
Folate, DFE	178.27 g
Tryptophan	0.1366 g
Vitamin C, total ascorbic acid	42.5084 mg
Phytosterols	35.526 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	3.0335 g
Fatty acids, total saturated 20:0	0.0336 g
Tocotrienol, beta	1.144 mg
Fatty acids, total saturated 6:0	0.001 g
Campesterol	10.845 mg
Tyrosine	0.5322 g
Vitamin K (phylloquinone)	44.1243 g
Fatty acids, total saturated	2.9908 g
Histidine	0.4917 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0011 g
Fatty acids, total monounsaturated	6.6167 g
Threonine	0.6785 g
Folate, food	178.27 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Cryptoxanthin, beta	279.27 g
Vitamin E (alpha-tocopherol)	8.2598 mg
Fatty acids, total trans	0.0178 g
Fatty acids, total trans-monoenoic	0.0014 g
Magnesium, Mg	144.982 mg
Lysine	1.286 g
Potassium, K	2417.816 mg
Cystine	0.3979 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1 cup	64	14.944	0.16
Oregano	1 teaspoon	2.65	0.6892	0.0428
Garlic Clove	1	4.47	0.9918	0.015
chili powder	1 tablespoon	22.56	3.976	1.1424
cumin	2 teaspoons	15.75	1.8581	0.9353
canola oil	1 teaspoon	39.78	0	4.5
vegetable broth	2.5 cups	405.9	65.805	9.594
lentil	1 cup	81.62	17.0478	0.4235
salsa	1 cup	75.4	17.264	0.442