LENTIL FILLING:

1-1/2 c. dried lentils
3-1/2 c. water
1 lg. bay leaf
1 sm. onion
1 lg. stalk celery, chopped
1/2 tsp. salt
1 clove garlic, pressed
1 tsp. chili powder
Salt & pepper

Wash lentils well. Put lentils in saucepan with all but last 3 ingredients. Cook, covered, until tender. Drain off liquid, discard herbs and vegetables. Add garlic, chili powder, salt and pepper to taste, to lentils. Makes 6 cups.

GUACAMOLE:

2 ripe avocados
2 tbsp. lemon juice
1 ripe tomato, chopped
2 green chilies, chopped
Few drops pressed garlic
Salt to taste
Tabasco to taste (optional)

On tortillas, place lentil filling. Top with lettuce, guacamole, tomatoes, onion, sour cream, mushrooms, etc. Makes 1-1/2 cups.