If you’ve never tried lentils, you’re really missing out! I know, new foods can look intimidating, especially these little round disk-like guys! I’m here to tell you, there’s nothing to be afraid of! Truly! These little guys are super inexpensive (yay budget!!!) and take on the flavor of just about anything you put them with because they don’t have a very strong, distinct flavor. Whether or not you’re vegetarian, lentils make an amazing main dish. Just 1 cup of cooked lentils has 18 grams of protein. WOW! So, if you like to switch things up once in a while and have “Meatless Monday,” or if you’re a vegetarian, then give lentils a try. You won’t be sorry!
Today I’m bringing you Lentil Tacos from Fix-It and Forget-It Slow Cooker Crowd Pleasers for the American Summer. I really don’t think you’re going to miss the meat here because honestly, who doesn’t love a good taco?!!!! I also don’t want you to be intimidated by the long list of ingredients because most of them are seasonings or topping for your tacos, which as you know, are optional! If you’re wondering where you can find lentils at the grocery store, fear not! You can find them right next to the dry beans or sometimes in the ethnic aisle as well. Again, these little guys are super budget-friendly and are cheaper in the packages purchased from the bean aisle as opposed to the ethnic aisle.
You can find more great recipes to enjoy this summer in Fix-It and Forget-It Slow Cooker Crowd Pleasers for the American Summer, which can be purchased just about anywhere books are sold, or online. I usually find amazon to be the least expensive. If you’d like to purchase a copy now, you can click here.
Judy Buller, Bluffton, OH
Makes 6 servings
Prep. Time: 20 minutes
Cooking Time: 3–6 hours
Ideal slow-cooker size: 4-qt.
1⁄8 tsp. garlic powder
¾ cup onions, finely chopped
1 tsp. canola oil
½ lb. dry lentils, picked clean of stones and floaters
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2 cups fat-free, low-sodium chicken broth *sub for vegetable broth if you’re vegetarian
1 cup salsa
12 taco shells
shredded, reduced-fat cheddar cheese
fat-free sour cream
1. Sprinkle garlic powder over onions and sauté in oil in skillet until tender. Add lentils and spices. Cook and stir 1 minute.
2. Place lentil mixture and broth in slow cooker.
3. Cover. Cook on Low 3 hours for somewhat-crunchy lentils, or on Low 6 hours for soft lentils.
4. Add salsa.
5. Spoon about ¼ cup into each taco shell. Top with your choice of lettuce, tomatoes, cheese, sour cream, and taco sauce.
Tip: This mixture is also tasty served over rice.