- In a large sauce pan over medium, heat butter and olive oil.
- Add next eight ingredients and sauté for about 10 minutes.
- Reduce heat to low.
- Stir in lentils until well coated.
- Add chicken stock, bay leaf and season with salt and pepper; bring to a gentle simmer.
- Cover and cook, checking occasionally, about 35 minutes or until lentils are tender and have absorbed all the liquid.
- Remove from heat.
- Place about 2 tablespoons of lentils onto tortilla and top with cabbage and avocado.
Makes 12 tacos.
Approximate Nutrient Analysis per serving (not including salt to taste):
180 calories, 6 g fat, 1 g saturated fat, 5 mg cholesterol, 200 mg sodium, 25 g carbohydrate, 6 g fiber, 3 g sugar, 7 g protein