Friday, October 28, 2016

Lentil and Brown Rice Taco Salad


I don't know if you've noticed....but I seem to have a large amount of mexican inspired recipes up on this here blog. I can't decide if it's because they lend themselves so well to vegetarian dishes or because we just love them around here. I'm thinking both.

So I don't start a habit of posting very similar recipes...anyone have any recipes they'd like to see? Thanksgiving/holiday favorites? Desserts? Pastas? I aim to please!

This lentil and brown rice taco filling is so versatile. We've used it in tacos, salads (as shown above), burritos and even as a chip dip. And it's a slow cooker recipe which makes it so very easy and one of my go to recipes for a busy day. The recipe is from melaniemakes.com and she's got some great recipes. You should check it out! My only addition to this recipe is some fresh cilantro at the end.



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Lentil and Brown Rice Taco Filling
Prep Time: 10 min Cook Time: 4 hours Servings: 8
Recipe from melaniemakes.com

1 cup lentils (I use brown), rinsed
1/2 cup brown rice, rinsed
1 onion, diced
6 cloves garlic, minced
4 1/2 cups water
2 Tb chili powder
1/2 tsp onion powder
1/4 tsp red pepper flakes (more or less depending on heat preferences)
1/2 tsp cumin
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 cup chopped cilantro leaves


  • Put all ingredients, except cilantro, in crockpot and cook on high for 4 hours. 
  • Check the mixture at 3 hours. Stir and return the lid to finish cooking. 
  • When mixture is done cooking, add cilantro, mix 
  • Serve with your favorite taco/burrito/salad fixings! 

2 comments:

  1. This looks delicious. I've been needing more lentil recipes. I was thinking just yesterday how you made really good roasted root veggies for your christmas dinner. I'm always wanting to know your veggie prep secrets. You make them taste so good!

    ReplyDelete