Lentil Tacos

1 cup finely chopped onions
1 clove garlic, minced
1 teaspoon canola oil
1 cup dry lentils, rinsed
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups chicken or vegetable broth
1 cup salsa
12 hard taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomato
1-1/2 cups shredded cheddar cheese
6 Tablespoons sour cream

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin, and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa and heat until mixture is hot throughout. Spoon about 1/4 cup into each taco shell. Top with lettuce, tomato, cheese, and sour cream.