INGREDIENTS
1 cup minced onions
1/2 cup minced celery
2-3 cloves garlic, minced
1 T. olive oil
1 cup green (French) lentils, rinsed
1 T. chili powder
2 tsp ground cumin
1 tsp dried oregano
3+ cups chicken stock or vegetable broth (mushroom broth is very good)
1/3 cup raisins
1 cup mild or spicy salsa (fresh salsa if you've got it)
8 corn or wheat tortillas

Shredded lettuce
Chopped tomatoes
Chopped avocado
Sour cream
Hot sauce

PREPARATION
In a large frying pan over medium heat, sauté the onions, celery, and garlic in the oil for 5 minutes. Stir in the lentils, chili powder, cumin and oregano. Cook for 1 minute. Add the stock or broth and raisins. Cover and cook for 20-30 minutes or until the lentils are tender.

Remove the lid and cook, stirring often, until the lentils are thickened, about 10 minutes. Stir in the salsa. (If using fresh salsa, add to the lentils prior to cooking the last 10 minutes.)

Toast the tortillas in a frying pan or over the open gas flame. Divide the lentil mixture among the tortillas. Top with the remaining ingredients.