Turkey Tacos

- 1 Tbsp canola oil (15 mL)
- 1 onion, diced (1)
- 1 garlic clove, minced (1)
- 1 tsp chili powder (5 mL)
- 1 tsp cumin (5 mL)
- 1 tsp paprika (5 mL)
- 1/4 tsp pepper (1 mL)
- 1 lb lean ground turkey (450 g)
- 1 cup canned lentils, rinsed and drained (250 mL)
- 1/2 red pepper, diced (1/2)
- 1/2 green pepper, diced (1/2)
- 12 taco shells (12)
- 1 cup chopped tomatoes (250 mL)
- 1 1/2 cup chopped lettuce (375 mL)
- 1/3 cup grated cheddar cheese (75 mL)
- 1/4 cup non-fat sour cream (60 mL)
1. In a large sauce pan over medium heat, warm canola oil. Add onions, sautée until soft, about 4 minutes.
2. Add garlic, chili peppers, cumin, paprika, pepper and turkey and continue to cook for 8-10 minutes, until turkey is cooked and there is no pink colour remaining.
3. Add lentils, red pepper and green pepper. Continue to cook for about 2-3 minutes.
4. Scoop 2 Tbsp (30 mL) into a taco shell. Top with lettuce, tomatoes, a sprinkle of cheese and dollop of sour cream.
Tip: Refrigerate left over turkey and make turkey wraps or turkey taco salad for lunch tomorrow!