Prep 5 mins
Cook 1 hr
Serve with your favorite taco fillings. Delicious is you use lettuce wraps instead of tortilla wraps.
- 3⁄4 cup dry green lentils
- 3⁄4 cup brown rice
- 4 cups beef broth
- 4 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- Mix all ingredients into a medium pot and bring to a boil over high heat. Lower heat to a medium-low heat and cook covered for approx 50 minutes stirring after 25 minutes Let stand 15 minutes. Rice and lentils should be tender.
- What I like to do is put pot back on burner for a few minutes after it has sat and kind of mash lentils into the rice. This gives it a creamier texture. This can also be done when you are ready to reheat at a later time. Just reheat in pan and lentils will mash as you stir.
Me and my husband LOVE these lentil tacos! We especially like them on crunchy corn tacos - delicious! I made the full amount the first time and we were eating it for a week (just the two of us) so definitely cut down if you aren't feeding a mob. When I cut the recipe in half the second time, I found that it needed more moisture in it in order for the lentils to get fully cooked. I suggest eyeballing it toward the end of cooking and adding a little extra broth and some water to make up for any lack of moisture.
Great recipe! I passed it on to a couple at my church who eats really healthfully.
I've had this twice now, once in a multi-grain tortilla with shredded lettuce, tomatoes and salsa and once using lettuce as the wrap as suggested in the recipe with tomatoes and salsa. Well, a bit to my surprise, I like the lettuce wrap the best. These are really good, flavorful vegetarian tacos. When preparing I used canned lentils and adjusted the broth level accordingly but otherwise followed the recipe as it's written. Made for Spring 2010 PAC