I try to love all of my kitchen appliances equally, but my slow cooker has won a special place in my heart. It is, after all, the only appliance in the house that offers to spend the who day cooking dinner for me. It really goes above and beyond and I just love it so. Now that I have found a way to make lentil tacos with my beloved kitchen contraption, I love it even more.
Seriously now, people, slow cookers are awesome. I got my first one as a wedding present and it sat in its box for the first few years of my marriage because I had no idea what to make with it. I also kind of didn’t understand the point of it. I mean, how hard was it to cook dinner? All these ridiculous notions were obviously thought before I was a full time working mama who was trying to make wholesome dishes for her family. After I had my daughter and my family really started eating homemade meals, my slow cooker became my very best friend in terms of helping me keep my sanity. There was something so simply blissful about coming home from a frazzling day to a home filled with the delicious aromas of dinner. I suddenly had extra time with my family at the end of the day that I would normally had spent cooking, but we still got a nutritious meal. It was a beautiful thing. I try to utilize my slow cooker as much as possible, but save it for those especially nutty days.
Tacos are one of those classic American dinners I think most of us grew up eating. I loved taco night in my house as a kid. All the toppings! The wonderful flavor of the filling! It was just a great dinner that everyone in the family looked forward to.
If you aren’t already good friends with lentils, allow me to introduce the two of you. Lentils are a protein-rich legume that can soak whatever flavors you dump onto them. My husband’s Curry Lentil Soup is another lentil favorite among our family and friends. Lentils are also wildly good for you, chock full of calcium, fiber, and iron. If you want a meatless taco filling that will leave you feeling satisfied in all departments, this is the recipe for you. I think I enjoy this taco filling better than the meat based ones of my youth (sorry Mom).
Makes 4-6 servings
1/2 a large onion, chopped
2 garlic cloves, minced
1 1/2 cups dry lentils, rinsed and soaked overnight
1 1/2 tablespoons coconut oil
3 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
24 ounces broth
1 tablespoon dried parsley
1 tablespoon apple cider vinegar
1 tablespoon coconut aminos
1 cup salsa
1 teaspoon sea salt
1 teaspoon ground red pepper (optional)
Tortillas (I used homemade cassava flour tortillas made with the recipe from Downshiftology)
Taco toppings (this is a very personal preference and I wouldn’t dream of telling you what you can and cannot put on your taco)
1. Combine all ingredients, minus the tortillas and taco toppings, in a large slow cooker.
2. Cook on low for 10 hours, stirring once or twice if possible.
3. Once cooked, used a slotted spoon (to avoid excess liquid in your filling) to portion the lentil mixture onto the tortillas. Garnish with toppings of choice and enjoy!
This post contains Amazon affiliate links, though all opinions are my own. When you purchase anything using my links, it costs you absolutely nothing extra, but it does kick The Natural Nurture a little financial love to keep doing what we do. Thank you for your continued support, both with your dollars and your interest