Beans for Tacos
1 cup chopped yellow or sweet onion
2 garlic cloves, minced or grated
1 teaspoon canola oil
1 cup dried lentil beans, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
2½ cups low sodium vegetable broth
1. In a large skillet, saute the onion and garlic in oil until tender.
2. Add the lentils, chili powder, cumin and oregano. Stir for 1 minute
3. Add broth and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Then mash beans with a potato/bean masher and cook for another 25 to 30 minutes or until the lentils are tender. Finally cook for another 6-8 minutes or until the mixture is thicken then mash lentils one final time.
Source: Tasty Lentil Tacos in Light & Tasty with my additions