Vegan Lentil Mushroom Tacos

Ingredients:
1 cup dried lentils, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
8 ounces mushrooms (such as cremini or button), sliced
1 tablespoon taco seasoning (store-bought or homemade)
Salt and pepper to taste
Taco shells or tortillas
Toppings: diced tomatoes, sliced avocado, shredded lettuce, chopped cilantro, salsa, vegan sour cream, etc.
Instructions:
In a medium-sized pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until the lentils are tender. Drain any excess liquid and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
Add the sliced mushrooms to the skillet and cook until they have softened and released their moisture.
Stir in the cooked lentils and taco seasoning. Mix well to combine all the flavors. Season with salt and pepper to taste.
Warm up the taco shells or tortillas according to the package instructions.
Fill each taco shell or tortilla with a generous amount of the lentil mushroom mixture.
Top with your desired toppings, such as diced tomatoes, sliced avocado, shredded lettuce, chopped cilantro, salsa, and vegan sour cream.
Serve the vegan lentil mushroom tacos immediately and enjoy!