Lentil Tacos with Fresh Salsa

We have been on a Mexican food kick lately and I'm always looking for new taco recipes.  I would play with the spices a bit in this recipe.  Add some hot sauce or chill pepper to lentil mixture to give it a bit of a kick.  Happy Cinco de Mayo!

Lentil Tacos with Fresh Salsa

(Ultimate Everyday Cookbook by Kim Barnouin)

4          cups water

1          cup dried green lentils

2          tablespoons diced white onion

2          tablespoons olive oil

            salt and pepper, to taste

            chili powder or hot sauce to taste (** lentil mixture needed a little kick**)

2          tablespoons tomato paste

2/3       cup diced cherry tomatoes

2          tablespoons finely sliced red onion

1          garlic clove, minced

1/4       teaspoon diced jalapeno pepper

3          teaspoons lime or lemon juice

1          tablespoon finely chopped fresh cilantro

4          corn tortillas

1          avocado, sliced

1/2       cup shredded lettuce

In a medium saucepan, bring the water to a boil over high heat. Add the lentils and white onion. Return to a boil and then reduce heat, cover,  and simmer until soft, 30-40 minutes.  Drain any remaining water, and place half of the lentils in a blender or food processor.  Process while drizzling  1 tablespoon of the oil into the mixture.  Season with salt , pepper,  and chili powder or hot sauce to taste.  Add the tomato paste and puree until combined.  Put the lentil mixture in a medium bowl and stir in the remaining lentils.

In a separate medium bowl, mix together the cherry tomatoes, red onion, garlic, jalapeno, lime or lemon juice, cilantro, and remaining oil, for the salsa.  Add salt and pepper, to taste.

Heat a small frying pan over low heat, and quickly warm the corn tortillas on each side.  Spread the lentil mixture on top.  Top with the sliced avocado, salsa, and lettuce.