Description
A comforting and nutritious vegan taco filling made with lentils, packed with spices and topped with fresh ingredients.
Ingredients
Scale
- 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 cup 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 sub soy sauce)
- 1 teaspoon salt
- 8 medium tortillas
- Taco toppings (like sliced avocado, cilantro, or red onion)
Instructions
- Combine ingredients in your slow cooker. Stir a few times and cover.
- Cook on HIGH for 3-4 hours or on LOW for 7-8 hours.
- Cook until lentils are tender and most of the liquid has cooked off.
- Use a slotted spoon to portion out lentil taco filling into tortillas, over rice, greens, or however you opt to enjoy this taco filling.
- Top with sliced avocado, extra red onion, cilantro, or your favorite taco toppings.
- Let leftovers cool and store in an airtight container in the fridge for up to 3 days.
Notes
For a gluten-free version, use gluten-free tortillas. Experiment with spices and toppings for personalization.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: main course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg