Indian Dal Tacos

• 1/2 cup diced onion
• 3/4 tsp. ground cumin
• 1/4 tsp. plus 18 tsp. turmeric
• 1/2 tsp. plus 18 tsp. salt, divided
• 1/4 tsp. ground black pepper
• 23 cup yellow split lentils, sorted, rinsed, and drained
• 1/2 cup plain low-fat Greek yogurt
• 13 cup diced cucumber
• 1 Tbs. freshly chopped mint
• 4 6-inch corn or flour tortillas, warmed
• 1 cup thinly sliced fresh spinach
• 1 cup mung bean sprouts

1. Heat nonstick skillet over medium-high heat, and coat with cooking spray.
2. Add onion, and cook 5 minutes, or until softened and starting to brown.
3. Stir in cumin, turmeric, 1/2 tsp.
4. salt, and pepper.
5. Add lentils and 2 1/2 cups water.
6. Bring to a boil, cover, and reduce heat to medium-low.
7. Simmer 40 minutes, or until lentils are cooked but still hold their shape.
8. There will be 1 to 2 Tbs.
9. liquid left in pan.
10. Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp.
11. salt in bowl.
12. Fill tortillas with spinach, bean sprouts, and lentil mixture.
13. Drizzle with yogurt mixture or serve on side.

onion, ground cumin, turmeric, salt, ground black pepper, lentils, yogurt, cucumber, mint, corn, fresh spinach, bean sprouts

Taken from www.vegetariantimes.com/recipe/indian-dal-tacos/ (may not work)