Contributed by (Recipe adapted from “Runners World” at www.runnersworld.com)

Ingredients

1 C Onions, diced
1/4 C Celery, diced
3 cloves Garlic, minced
1 Tbs Olive oil
1 C Brown lentils, dry
1 Tbs Chili powder
2 tsp ground Cumin
1 tsp dried Oregano
1 C Water or Vegetable broth
1 C Salsa, plus additional for topping
3 Tbs dried black Currants or Raisins, minced
8 6-inch Corn tortillas
shredded Lettuce
chopped Tomatoes
shredded Cheddar cheese (optional)

Instructions

In a large frying pan over medium heat, sautéed onions, celery, and garlic in the olive oil for five minutes or until soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth and raisins. Cover and cook for 20 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa. Wrap the tortillas in a damp white cotton towel and microwave on high for one minute. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, and cheese. Serves 4.

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