Spiced Lentil Tacos
['1 tablespoon olive oil', '1 cup finely chopped onion', '1 clove garlic, chopped', '1/2 teaspoon salt', '1 cup dried brown lentils, rinsed', '1 package (2.25 ounce) taco seasoning', '2 1/2 cups vegetable broth', '1/2 cup fat-free sour cream', '1 chipotle chile in adobo sauce, finely chopped (use half for less heat)', '2 teaspoons adobo sauce', '8 taco shells', '1 1/4 cups shredded lettuce', '1 cup chopped tomato', '1/2 cup shredded reduced-fat (2 percent) cheddar']
Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.
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