Slow Cooker Lentil Taco Recipe

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How to make

This recipe is a simple dump and go crock-pot dinner that I’ve always thought of as a healthy vegetarian lentil taco meat or simply slow cooker lentils and rice. Just drop all the ingredients into the slow cooker, and away you go. Give it a stir once, midway through cooking so that everything cooks evenly.

But here’s some more info on the recipe:

This slow cooker lentil and rice filling is designed to be flexible and forgiving. Brown or green lentils work best because they hold their texture during long cooking, while red lentils will break down and become mushy.

Rinse lentils and rice to remove excess starch and debris. Look for little stones in the lentils; they’re pretty rare these days, but occasionally I do find them.

Chili powder brands vary widely in heat and salt content, so start with the listed amounts and adjust at the end. I prefer a chili powder without any salt.

If your slow cooker runs hot, check the mixture early to prevent the rice from sticking. A splash of extra broth near the end can loosen the texture if needed.

How to serve

Lentils add a flavor punch, plus filling fiber, and great nutrients to so many different dishes. It’s great for tacos, salads, burrito bowls, nachos, or stuffed peppers. You can serve this hot or cold from the fridge.

This vegetarian lentil dish can be meal prep ready, made in advance, so you can save yourself extra time and clean-up by planning on leftovers for another night.

For a bowl, I like to arrange broken tortilla chips from the bottom of the bag in large bowl or on dinner plates, and top with shredded lettuce and chopped tomatoes or cherry tomatoes. Spoon lentil mixture over lettuce, and top with sour cream, fresh cilantro, and avocados. Serve with tortillas on the side.

It’s also fantastic in a Cottage Cheese Sweet Potato Bowl instead of plain lentils.

Other toppings for your tacos or bowls can include sliced jalapenos, candied jalapenos,  guacamole, Mexican street corn, salsa, grated cheddar cheese, crumbled cotija or queso fresco, black olives, red pepper flakes, or green onions. Or really, anything your family loves! I even add pulled pork to my husband’s serving of taco salad sometimes.

Storage

Store completely cooled leftovers in an airtight container in the refrigerator for 3 to 5 days.

They can be frozen for up to 3 months for longer storage. For easier portioning, freeze in smaller, airtight, labeled containers or freezer bags. Be aware that frozen rice may soften slightly after thawing, which is perfect for tacos and bowls where texture isn’t critical. Frozen lentils and rice can be reheated directly from frozen, saving time. 

If the lentils or rice smell off, have a slimy texture, or show signs of mold, they should be discarded

Can I use white rice instead of brown rice?

Yes, you can use white rice if you prefer, but honestly, the brown rice holds up better and no one ever complains about the brown rice in this dish in my house. But, if you prefer to use white rice, it may only need 2 to 2.5 hours on low. Check the texture early prevent them from becoming too mushy.

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