Dinner

Lentil and Squash Tacos is for Dinner.

Lentil and Squash Tacos takes 10 minutes to prepare.

Lentil and Squash Tacos takes 20 minutes to cook.

Lentil and Squash Tacos makes 4 servings.

The ingredients for Lentil and Squash Tacos are:

Taco Filling:
1 cup Lentils, dry (rinsed)
2 cups cubed butternut squash
Cumin, Onion Powder and Chili Powder, approx 1 tsp each (adjust to taste)
2 tsp minced garlic
Salt & Pepper to taste

Broccoli Slaw Mix:
12 oz broccoli slaw mix (pre-bagged in produce section)
2 tbsp Light Mayo
1 tbsp Lime Juice (adjust to taste)
3-4 tbsp Fresh Cilantro, or to taste

Here is how you make Lentil and Squash Tacos:

Cook lentils: 4 cups water to one cup dried lentils. Bring water to boil, add lentils, and cover with lid tilted for about 15 minutes. Once lentils are done, drain and then return to pot, keeping heat on low/medium low. Leave a tbsp or so water in the pot as well. Add squash and seasonings and mix well, then cover and leave on low for 2-3 minutes, or until squash is at desired doneness. Meanwhile, mix the broccoli slaw, mayo, lime juice and cilantro. Spoon 1/4 of the lentil mixture into a whole wheat tortilla (NOT included in recipe) and top with 1/4 of the slaw mix. Enjoy!Serving Size: Split into four equal servings, each enough for one regular size tortillaNumber of Servings: 4Recipe submitted by SparkPeople user ANNYEJC13.

The nutritional information for Lentil and Squash Tacos is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 165.8

• Total Fat: 3.4 g
• Cholesterol: 2.6 mg
• Sodium: 112.4 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 10.8 g
• Protein: 8.1 g

The dietary needs meet for Lentil and Squash Tacos is Vegetarian