We are trying to eat meatless several nights during the week. It has been challenging to find vegetarian recipes that the whole family will eat. These tacos are a rare “recipe repeat” in our house, this being the second time that we have made these. Our son, the pickiest eater in our house, ate two of these tacos. (Honestly though, we think he will eat anything put in a taco shell with some cheese and sour cream!) We love that the taco filling for this recipe is made in the slow cooker, which makes it a perfect busy weeknight meal. Tacos are so versatile, that you can add any types of toppings to these that you’d like. We weren’t too creative with ours, serving them with just cheese and sour cream and they were still a hit. The lentil and rice combo is filling and tasty enough for us that we don’t feel like we’re missing out on not having meat.
Slow Cooker Lentil and Brown Rice Tacos
Recipe slightly adapted from Melanie Makes, which was adapted from The Complete Guide to Imperfect Homemaking
Ingredients:
1 cup lentils
1/2 cup brown rice
1 onion, diced
4 cloves garlic, minced
4 1/2 cups water
1 1/2 tablespoons chili powder
½ teaspoon onion powder
1/4 teaspoon red pepper flakes
½ teaspoon paprika
1 1/2 teaspoons cumin
1½ tsp salt
½ tsp black pepper
Directions:
1. Add all ingredients to slow cooker and stir to combine.
2. Cover and cook on HIGH 4 hours or LOW 6-8 hours, stirring during the last hour of cooking.
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