Lentil Tacos

*10 Ing. or Fewer *Gluten-Free *Vegetarian–Optional *Vegan–Optional
Makes 6 servings
Prep. Time: 20 minutes Cooking Time: 3–6 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
¾ cup onions, finely chopped
⅛ tsp. garlic powder
1 tsp. canola oil
½ lb. dry lentils picked clean of stones and floaters
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2 cups fat-free, low-sodium chicken broth *use vegetable broth to keep this recipe vegetarian and/or vegan
Preparation Instructions:

  1. Add all ingredients to a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    LENTIL TACOS
    Makes 6 servings
    Cooking Time: 3–6 hours Ideal slow-cooker size: 4-qt.
    Needed at Time of Cooking/Serving:
    1 cup of salsa
    12 taco shells *make sure yours are gluten-free to keep this recipe gluten-free
    shredded lettuce, optional
    tomatoes, chopped, optional
    shredded, reduced-fat cheddar cheese, optional
    fat-free sour cream, optional
    taco sauce, optional

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of bag into crock and stir.
  3. Cover. Cook on Low 3 hours for somewhat-crunchy lentils, or on Low 6 hours for soft lentils.
  4. Add salsa.
  5. Spoon about ¼ cup into each taco shell. Top with your choice of lettuce, tomatoes, cheese, sour cream, and taco sauce.

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