1 cup green lentils
1 cup red lentils
3 ½ cups pure water
1 large onion, diced
2 cloves garlic, minced
½ cup organic salsa without sugar
1 T. chili powder
1 T. cumin
1 tsp. dried oregano
½ tsp Celtic or Real Salt (optional)

Heat a large non-stick ceramic skillet over medium high heat until a drop of water sizzles. Add diced onions to the dry skillet and do not stir. Allow them to cook without stirring until they begin to turn brown around the edges (3-5 minutes). Add the water, lentils and garlic. Stir and bring to a boil. Reduce heat and cover. Simmer for 30 minutes or until lentils are tender and water is mostly absorbed. Using a potato masher, mash the lentils a bit. Stir in the remaining ingredients. Cover and cook for 5 minutes more, stirring occasionally. Remove from heat and serve.

Serve on a taco salad, use on plant-based nachos or for tacos. Pictured are a taco salad and jicama tacos.