Spicy Lentil Tacos

• 1 cup dried lentils 
• 2 1/4 cup water
• 1 bell pepper red or green, finely diced
• 14 ounces diced tomatoes diced,  or can up to 15 ounces
• 2 tsp chili powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp sea salt
• corn tortillas and condiments for serving (suggestions include cheese, avocado, salsa, shredded lettuce, sliced radish) 

Add all the ingredients except tortillas to large saucepan with cover. Bring to boil and cover. Turn down to medium low heat. Cook 25 minutes or until liquid is absorbed and lentils are tender.

IF SERVING NOW or in a COUPLE OF DAYS:

Heat through right before serving. Use your favorite taco shells or wrappers. Put a tablespoon of salsa along the bottom of my taco. Then scoop in as much filling as you like leaving room for lettuce, avocado and maybe some onions. Anything you like.

IF FREEZING:

Let cool to room temperature and then pack in rigid sided freezer containers.

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator a few (4 to 6) hours before serving. Heat filling in saucepan and serve.