Meet Chef Michael Smith - Pulses

Ingredients

• 2 tbsp canola oil
• 2 onions, thinly sliced
• 6 garlic cloves, thinly sliced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 cup green lentils
• 2 cups chickpeas
• 2 cups water
• 1/2 tsp salt
• 1/2 tsp hot sauce
• 1 head of bibb or iceburg lettuce
• 12 hard taco shells
• 1 cup grated cheddar or taco blend cheese
• 1/3 cup salsa
• fresh cilantro
• 2 limes