1 cup dry lentils
2 cups water
1 package taco seasoning (I use McCormick's Mild Taco Seasoning packets, because my daughter doesn't like the tacos too spicy)
Corn tortillas (fresh, NOT fried)
Green leaf lettuce, shredded, about 2 cups
1 large tomato, chopped
1 green onion, chopped
Fresh cilantro, to taste, chopped (I use 1 to 2 tablespoons of chopped cilantro)
1 fresh jalapeno (If you like your tacos spicy), minced, to taste
Shredded Cheddar cheese (low-fat is healthier for you), 1/4 or 1/2 cups, as desired
Splash of vinegar (alternative: lime juice)
Combine the lentils and water in a saucepan and cook over medium heat until the lentils are cooked and the water almost absorbed. Keep an eye on the pan, so the lentils don't scorch. Stir from time to time and reduce heat as necessary. When the pan has just a little bit of liquid left, add the taco seasoning, stir to mix well and reduce the heat to very low. Again, make sure it doesn't scorch, and turn heat off completely, if necessary.
In a medium-sized bowl, combine the lettuce, tomato, green onion, cilantro, jalapeno and stir to mix well. Add cheese and stir. Sprinkle on some vinegar (or lime juice) and stir again.
Wrap several corn tortillas in a barely-damp cloth or paper towel and place on a microwave-safe plate. Microwave for 15 seconds at a time until the tortillas are warm.
To serve: Take one tortilla, spread about 1/4-cup (or less) of lentil mixture down the middle, top with the lettuce and tomato mixture, fold up and enjoy.
Makes about 8 to 12 tacos.