Categories: Tex-Mex Recipes

Ingredients

• Vegetable oil, for stove-top method
• 1 onion, diced
• 2 cups dried green or brown lentils, sorted and rinsed
• 1 (1/25 oz.) packet OR 2 1/2 Tbsp. taco seasoning
• 2 to 6 cups warm vegetable broth, depending on cooking method
• Warmed corn or flour tortillas
• Desired toppings such as cilantro, diced tomatoes, crumbled cheese, sliced avocado and/or salsa

Directions

1. To prepare on the stove-top: Heat oil in large skillet over medium-high heat. Cook onion until it softened and begins to brown, about 6 minutes. Add lentils and taco seasoning.
2. Cook until spices are fragrant and lentils are dry, about 1 minute. Add 4 cups of the vegetable broth; bring to a boil. Reduce heat, cover and simmer, adding more broth as necessary until lentils are tender, about 30 minutes. Uncover lentils and cook until mixture thickens, 6 to 8 minutes.

3. To prepare in a slow cooker:

4. In a 4-quart slow cooker, combine the onion, lentils, taco seasoning and 2 cups vegetable broth. Stir well to combine. Cover and cook on low 5 to 6 hours or high for about 3 hours, or until lentils are tender but not falling apart.
5. Serve stuffed into warmed corn tortillas with desired toppings.

Email to a friend | Print this recipe | Back