Description
A hearty and flavorful vegan lentil taco filling cooked slowly in a crockpot, combining earthy lentils with aromatic spices and fresh salsa for an easy and nutritious plant-based meal perfect for taco night.
Ingredients
Lentil Taco Filling
- 1 ½ cups green or brown dry lentils, picked over and rinsed
- 3 cups low-sodium vegetable broth
- ½ cup finely chopped onion
- 1 ¼ cups salsa
- 1 tablespoon olive or avocado oil
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 tablespoon dried parsley (or ¼ cup fresh)
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut aminos (or substitute soy sauce)
- 1 teaspoon salt
Serving
- 8 medium tortillas
- Taco toppings such as sliced avocado, extra red onion, cilantro, or your favorites
Instructions
- Combine Ingredients: Add the rinsed lentils, vegetable broth, chopped onion, salsa, olive or avocado oil, ground cumin, dried oregano, paprika, dried parsley, apple cider vinegar, coconut aminos, and salt into your slow cooker. Stir well to combine the ingredients evenly and ensure the spices are mixed throughout.
- Slow Cook: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 7-8 hours. Cooking times will vary slightly depending on your slow cooker model. Cook until the lentils are tender and most of the liquid has evaporated, creating a thick taco filling.
- Serve: Use a slotted spoon to portion out the lentil taco filling into warm tortillas, or serve over rice or greens. Add your favorite taco toppings such as sliced avocado, extra red onion, and fresh cilantro to enhance the flavor and texture.
- Store Leftovers: Allow any leftover filling to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently before serving.
Notes
- Rinse lentils well to remove any debris before cooking.
- Adjust the seasoning and spice levels according to your taste preference.
- Use gluten-free tortillas if needed to make the recipe gluten-free.
- For a smokier flavor, consider adding a pinch of smoked paprika or chipotle powder.
- The filling can also be used as a topping for salads or rice bowls.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
