I still like to eat vegetarian meals. I'm just not a big meat eater and I like beans. And lentils. There is nothing like keeping a bin full of tex mex lentils in the fridge to eat throughout the week. I like to put a little guacamole and then top with tomatoes and red onions. Then I'll lightly spray corn tortillas with cooking spray and toast them on the stove until they are slightly puffy and crispy. Perfect. Everyone in the family likes to top theirs differently of course.
How do you like to top your tacos?
Lentil and Brown Rice Tacos Recipe
Adapted from Finding Joy in My Kitchen
- 1 cup brown lentils
- 1/2 cup brown rice
- 1/2 cup onion, chopped finely
- 1 tsp. minced garlic
- 1/2 cup tomato sauce
- 4 cup water
- 1-2 tbsp. chili powder (depending on your preference)
- pinch – 1/4 tsp. red pepper flakes (depending on your preference)
- 1/2 tsp. paprika
- 1 1/2 tsp. salt
- black pepper, as desired
Begin by soaking your lentils. Place the 1 cup lentils in a large bowl, cover with cool water and allow them to sit overnight. In the morning, drain the water and set aside.
Meanwhile, combine the onion, minced garlic, up to 2 tbsp. chili powder, a pinch of red pepper flakes, paprika and salt in the bottom of your crock pot. I doubled the recipe so I used a big crock pot. Add black pepper, as desired.
To the crockpot, add the water and tomato sauce (you could use taco sauce here, if you want). Stir in the lentils and the brown rice.
Cover, and cook on high for 4 hours. I recommend 4 hours on high because the rice tends to get gummy and mushy if cooked on low, and the lentils might not get done. So, 4 hours on high, covered. You might wish to stir occasionally, but that is not necessary.
Use as the base filling for your taco. Fill a soft or hard shell, and top with cheese, tomatoes, lettuce, avocado, salsa, sour cream and/or black beans!