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lentilsCinco de Mayo is around the corner, making this a perfect time to feature one of my favorite Mexican-inspired dishes. This recipe for taco filling has received rave reviews from my family and friends. It is based on Chef AJs recipe in her book Unprocessed. It looks just like ground beef (I wouldn’t be surprised if some people didn’t even notice the difference) and makes me want to eat Mexican food every day. Ole!

Crockpot Taco Lentils

Serves 4

1 cup chopped onion
1 garlic cloves, minced
1 cup dry lentils, rinsed (green or brown work best)
1 Tbs chili powder
1 tsp oregano
2 tsp ground cumin
2 1/2 cups water
1 cup salsa (mild, medium, hot, or nuclear – your choice!)

Put everything in a crockpot and cook on high 6-8 hours. Enjoy this taco filling anywhere you would normally use a meat-based taco filling, such as taco shells, burritos, or a salad.

Calories - taco lentils*Nutrition information is for lentils only, not any shells or other taco filling. Sodium can be reduced further by using salt-free salsa.

Photo by Jessica Spengler, used with permission

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