Prep 10 mins
Cook 8 hrs
This taco filling is a healthier alternative to the meat version. I found this recipe on a “runners” message board where the posters were raving how much this tasted as good as a meat filling. I actually like it better than the fillings made with ground beef. It tastes great in taco shells on taco salads and anywhere you’d normally use a meat taco filling.
- 1 cup chopped onion
- 1 garlic clove, minced
- 1 teaspoon canola oil
- 1 cup dry lentils, rinsed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 14 ounces water
- 2 vegetable bouillon cubes
- 1 cup salsa
- Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed.
- use as you would a meat taco filling.
Terrific recipe. that said, I did make a couple of changes: Used vegetable broth instead of water and bullion and cooked in my pressure cooker for about 15 min on high. Easy simple delicious. this would be highly adaptable to seasoning s for other cuisines: greek for moussaka, Indian curry mix for samosas, meat for English shepherd's pie. etc. thanks for a great jumping off point. I'll be using this often. Thanks Judy in WA
This is the same recipe that I use, but mine is out of the Taste of Home cookbook, and is cooked on the stove. My version you saute the onion garlic, lentils, in a little bit of oil. Then you add the broth and simmer for about 30 min.
So wonderful and easy! froze well, which is important for my single self!