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square crop of a taco salad topped with lentils avocado and sour cream.
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5 from 1 vote

Slow Cooker Lentil Taco Salad

Slow Cooker Vegetarian Lentil Taco Salad: light and healthy, quick and easy, this vegetarian lentil dish is perfect for Meatless Monday or any day!
Course Main Course
Cuisine American, Mexican
Keyword crock pot, lentil, slow cooker
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 8 servings
Calories 147kcal
Author Debi

Ingredients

for Lentil mixture

  • 1 red pepper coarsely chopped
  • 1 medium onion chopped
  • 1 cup brown lentils
  • ½ cup brown rice
  • 1 garlic clove
  • 2 teaspoons chili powder
  • ¼ teaspoon salt
  • ½ teaspoon cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 4 cups vegetable broth

for Salad

  • broken tortilla chips or chip-ettes as I like to call them
  • shredded lettuce
  • chopped tomatoes
  • sour cream
  • fresh cilantro and parsley leaves
  • avocado
  • tortillas

Instructions

  • In a 3 ½ quart slow cooker add all lentil mixture ingredients (red pepper through broth), and mix well. Cover, and cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours.
  • To serve: arrange chip-ettes on dinner plates, and top with shredded lettuce and tomatoes. Spoon lentil mixture over lettuce, and top with sour cream, herbs, and avocados. Serve with tortillas on the side.

Nutrition

Calories: 147kcal | Carbohydrates: 28g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 554mg | Potassium: 330mg | Fiber: 9g | Sugar: 3g | Vitamin A: 906IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 2mg