Ingredients

• 1/2  cup water
• 1/4  cup lentils, rinsed and drained
• 1/4  cup chopped onion
• 8  taco shells
• 1  8-ounce can tomato sauce
• 1/2  of a 1-1/8- or 1-1/4-ounce envelope (5 teaspoons) taco seasoning mix
• 8  ounces firm or extra-firm tub-style tofu (fresh bean curd), drained and finely chopped
• 1-1/2  cups shredded lettuce
• 1  medium tomato, chopped
• 1/2  cup shredded cheddar cheese
• 1/2  cup bottled salsa (optional)

Directions

1. In a medium saucepan combine water, lentils, and onion. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until lentils are tender and liquid is absorbed. Meanwhile, heat taco shells according to package directions.

2. Stir tomato sauce and taco seasoning mix into lentils. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tofu; heat through. Spoon into taco shells. Top with lettuce, tomato, and cheese. If desired, serve with salsa.

3. Makes 8 tacos

4. Bulgur Tacos: Prepare as above, except increase water to 3/4 cup and substitute bulgur for lentils. Simmer water, bulgur, and onion, covered, for about 15 minutes or until bulgur is tender and liquid is absorbed.

Per bulgur taco: 143 calories, 7 g total fat (2 g sat. fat), 7 mg chol., 460 mg sodium, 16 g carbo., 2 g dietary fiber, 6 g protein.
Daily Values: 4% vit. A, 6% vit. C, 9% calcium, 6% iron.
Exchanges: 1 Starch, 0.5 Lean Meat, 1 Fat

5. Vegetable Tacos: Prepare as above, except stir 1 cup frozen whole kernel corn and 3/4 cup shredded carrot into the tomato sauce mixture. Increase number of taco shells to 12.

Per vegetable taco: 133 calories, 6 g total fat (2 g sat. fat), 5 mg cholesterol, 326 mg sodium, 17 g carbo., 3 g dietary fiber, 6 g protein.
Daily Values: 46% vit. A, 6% vit. C, 7% calcium, 6% iron.
Exchanges: 1 Starch, 0.5 Lean Meat, 0.5 Fat