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15 min prep, 40 min cook
Chop the onion and garlic, then saute them in a large nonstick skillet with oil over medium heat until they're tender.
Add the lentils, chili powder, cumin and oregano to the onion and garlic, then continue to cook, stirring, for one minute.
Next, stir in the broth and bring it to a boil, then reduce the heat and simmer, covered, until the lentils are tender, 25 to 30 minutes.
Continue to cook, uncovered, for an additional six to eight minutes, stirring occasionally.
Mash the lentils slightly, then stir in the salsa and heat all the way through.
Spoon the lentil mixture into hard taco shells. Top with shredded lettuce, sour cream and salsa, as desired.