You will need:
1 tsp olive oil         
2 1/2 cups low sodium vegetable broth
10 (6 inch) flour tortillas/taco shells       

Suggested toppings:
1 large tomato, diced; 1 avocado, sliced; 2/3 cup salsa; 
2 cups shredded lettuce; 2/3 cup non-fat plain Greek yogurt; 2/3 cup low-fat cheese

Directions: Sort and rinse dried lentils.  In a non-stick saucepan, heat olive oil just a bit.  Add your flavor packet and stir for one minute.  Add broth and lentils, bring to a boil and then reduce heat. Cover and simmer 25-30 minutes or until lentils are tender.  Uncover, cook 6-8 minutes more, or until mixture has thickened. Mash lentils with the back of a spoon. 

To make the tacos, layer 1/4 cup lentils into each of 10 tortillas.  Top with lettuce, tomato, an avocado slice and 1 tablespoon each of yogurt, salsa and cheese.

We like to use this recipe with chips and cheese!

Another Recipe Idea (Tracy G):
3 boneless skinless chicken breasts
2 15 oz cans roasted diced tomatoes
1 pkg lentil taco and required broth

Put chicken on bottom of crockpot, then the rest of the ingredients. Cook low 7 hours. Shred apart and serve with rice and tortillas.

Lentil Mexican Pizza
Preheat oven 350

You will need:
Flour tortilla’s, salsa, already made Lentil Taco Mix, shredded cheese, black olives, chopped onion, tomatoes etc.
 

Take 2 tortilla’s and crisp both sides in fry pan. Then place one tortilla on baking sheet, spread 1/4 cup LTM, layer with second tortilla. Spread salsa, add fixings that you like, then top with shredded cheese. Bake 20 - 30 minutes.