Recipe by Stormy Nights in Canada
Serve with your favorite taco fillings. Delicious is you use lettuce wraps instead of tortilla wraps.
Top Review by sarahjett
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.
- 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
Directions See How It's Made
- 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.