Easy BBQ Lentil Tacos

Rinse and cook 1 cup green lentils in 2.5 cups homemade no sodium vegetable broth for about 20 minutes or until tender. Drain any remaining liquid.

Return the lentils to the pot and stir in half a bottle of BBQ sauce. Warm through over low heat.

While the lentils are cooking, prepare the toppings: Chop the chives and stir them into the homemade sour cream along with chopped roasted garlic. Chop the tomato, drain the can of corn, and drain the can of chopped green chilies.

Toast the corn tortillas.

Assemble the tacos by layering the lentil mixture, baby lettuce greens, and other toppings on the toasted tortillas as desired.