Slow Cooker Lentil Taco Recipe

square crop of a bowl of salad with lentils, tomatoes, avocado, and chips, a fork on the right.

5 from 7 votes

Slow Cooker Lentil Taco Recipe

Slow Cooker Vegetarian Lentil Taco Salad is light and healthy, quick and easy. This vegetarian lentil dish is perfect for Meatless Monday or any day! Serve it in tacos too!

Course budget meals, dinner, Main Course

Cuisine American, Mexican

Keyword crock pot, lentil, slow cooker, vegetarian

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 148kcal

Author Debi

Ingredients

4 cups vegetable broth
1 cup brown or green lentils rinsed and picked over
½ cup brown rice uncooked
1 medium onion chopped
1 red bell pepper coarsely chopped
1 garlic clove minced
2 teaspoons chili powder
¼ teaspoon salt
½ teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper (optional, for heat)

Instructions

In a 3 ½ quart slow cooker add all ingredients, and mix well. Cover and cook on High for 3–4 hours or Low for 6–8 hours, stirring once halfway through cooking if possible.
Once the lentils and rice are tender and most of the liquid is absorbed, taste and adjust seasoning as needed.
Serve warm as a taco or nacho filling (see serving suggestions below).

Notes

To serve: Arrange tortilla chips on plates and top with shredded lettuce and tomatoes or salsa. Spoon the lentil mixture over the lettuce and finish with sour cream, fresh herbs, and sliced avocado. Serve with tortillas on the side.

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 change texture upon thawing. Frozen lentils and rice can be reheated directly from frozen, saving time.

Brown or green lentils hold their shape best in this recipe.
Adjust spice level by increasing or decreasing cayenne.
If mixture looks too thick near the end, stir in ¼–½ cup broth.
Great for tacos, burrito bowls, nachos, or stuffed peppers.

Nutrition