I made these Slow Cooker Lentil Tacos for dinner tonight and they were delicious. I didn’t miss the meat at all! Not only were they SUPER easy to make, but they were a major hit with my kids! Both boys ate two each…and my daughter ate FOUR!! So, obviously, they were pretty tasty. 🙂
I made something similar to this a couple of weeks ago, but the recipe called for me to saute an onion first and then transfer that over to the slow cooker, which I did, but I realized afterwards that that step wasn’t necessary. For one, the taste was overwhelmingly onion-y (and I don’t like onions) and, two, it just created more work for me AND an extra skillet to clean up afterwards. So, yeah…I decided to skip that part this time and make the recipe even easier.
- ½ lb dry lentils, rinsed
- 1 T taco seasoning
- 2 cups organic vegetable broth (or chicken broth)
- 1 cup organic salsa
- Place lentils in slow cooker.
- Stir in broth and taco seasoning.
- Cook on low for about 4 hours.
- Stir in salsa before serving.
- Serve over tortillas, tacos, brown rice, etc.
- Top with fresh guacamole, shredded lettuce, tomatoes, cheese, etc.
I’ve been making a very conscious effort lately to eat less meat. I’ve been saying this for a couple of years now, but I feel like this time I’m going to get serious about it. I read conflicting advice every day on the advantages and disadvantages of eating meat…and here’s how *I* sum up my own PERSONAL findings. If I want to put on muscle and get lean quickly, I should eat lots of lean, good quality meat…but if I want to live a long life and prevent disease in the long run, then I should limit my consumption to 1-2 times per month. I’m not saying this is right, but from all of my research and reading, it’s what I’m going with…at least for now. 🙂
And that guacamole on top?? SO good! I’ve been making it fresh at least once or twice a week lately because it’s so quick and easy to make. That recipe will be coming soon!