1 cup of onions, minced.
½ cup of celery, minced.
1 clove garlic, minced.
1 teaspoon of olive oil.
1 cup of red lentils.
1 tablespoon of chili powder.
2 teaspoons of ground cumin.
1 teaspoon of dried oregano.
2 cups of chicken stock, defatted.
2 tablespoons of raisins.
1 cup of salsa.
8 corn tortillas.
In a large frying pan, sauté the onions, celery and garlic in the olive oil over medium heat for about 5 minutes.
Stir in the lentils, chili powder, cumin and oregano; cook for 1 minute.
Add the stock and raisins, then cover and cook for 20 minutes, or until the lentils are tender.
Remove the lid and cook, stirring often, until the lentils are thickened, about 10 more minutes.
Stir in the salsa.
Wrap the tortillas in a damp paper towel and microwave on high for 1 minute, or until soft.
Divide the lentil mixture amongst the tortillas.
Top with shredded lettuce.