Tasty Lentil Tacos

• found on allrecipes.com
• 
  
• makes 6 servings
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• 1 cup finely chopped onion
• 1 garlic clove, minced
• 1 teaspoon canola oil (I use water)
• 1 cup dried lentils, rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 1/2 cups chicken broth (I use vegetable broth)
• 1 cup salsa
• 12 taco shells
• 1 1/2 cups shredded lettuce
• 1 cup chopped fresh tomato
• 1 1/2 cups shredded reduced-fat Cheddar cheese (I don't use this)
• 6 tablespoons fat free sour cream (I don't use this)
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• In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
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• Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. We add avocado as well.

Almost-Instant Chickpea-Tomato Soup

This is from a recipe book called Vegan on the Cheap.

makes 4 servings

1 1/2 cups cooked or 1 (15.5 oz.) can chickpeas, drained and rinsed

2 garlic cloves, crushed

1 (14/5 oz.) can crushed or diced tomatoes

1 teaspoon ground cumin

2 tablespoons lemon juice

2 tablespoons olive oil (I never use this)

1 cup plain unsweetened soy milk

Salt

Ground cayenne (I never use this)

2 tablespoons minced fresh cilantro or parsley (I never use this)

In a high-speed blender, combine the chickpeas and garlic and process until finely ground.

Add the tomatoes, cumin, lemon juice, oil, 1/2 cup of the soy milk, and salt and cayenne to taste. Blend until smooth.

Add as much of the remaining 1/2 cup of soy milk as needed to achieve desired consistency-not too thin or too thick-and blend until smooth and creamy. Taste and adjust the seasonings, adding more salt and cayenne, if necessary.

Transfer the soup to a large saucepan over medium heat and cook, stirring, until hot, about 5 minutes. If serving hot, ladle into bowls, top with minced cilantro, and serve at once. If serving chilled, let the soup cool to room temperature, then transfer to a serving bowl. Cover and refrigerate until chilled, about 3 hours. Then ladle into soup bowls and garnish with the cilantro.