Vegan Lentil Taco "Meat"
Serves 6
1 1/2 cups lentils (I used beluga lentils)
3 cups vegetable broth
14 oz can diced tomatoes with juice (low sodium preferred)
1 yellow onion, chopped
1 Tbsp chili powder
2 tsp ground cumin
1/4 tsp garlic powder
Dash cayenne pepper
1/4 tsp fresh ground black pepper
Place all ingredients into your slow cooker and cook on low for 8-9 hours. Serve in a tortilla, on nachos, in a taco salad, etc.
Nutrition info per 1/2 cup: 83 calories, 0 g fat, 7 g protein, 13 g carbohydrates, 3 g fiber
Yum!! This looks fantastic, I am always looking for new ways to eat lentils. You have the greatest job ever, thanks for the inspiration : )
ReplyDeleteDelicious! But I probably wouldn't bother with the slow cooker next time- after 7 hours on low & 1 on medium the lentils still weren't cooked so I had to finish them on the stove. Would probably just simmer them slowly in a big pan. But once cooked, really yummy!
ReplyDeleteI made some this weekend and loved it. I cooked it 6 hours on high and had some over rice. Then let the rest of it cook on low all night and it was perfect for tacos,etc. Have already had it over rice, in a burrito with soy cheese and as soft tacos. Even had it for breakfast as a Mexican sloppy joe with whole wheat bread. Really yummy. Will make this a lot. Thanks so much for sharing. :)
ReplyDeleteWe love these lentils! I've passed this recipe on to everyone we know. We have never had a problem with the lentils not cooking all the way the way through. It is especially yummy with fresh tomatoes and peppers from our garden instead of the canned tomatoes. Thanks for this recipe!
ReplyDeleteThank you so much for your comment Marissa! I love them too. Fresh tomatoes and peppers are a spectacular idea!
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