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:: Lentil/Rice Taco Filling ::

A couple years ago I ran across this recipe somewhere and decided to try it. It quickly became one of our favorite healthy dishes to make, as well as an over all  good base recipe for a wide variety of meatless meat dishes. Another nice thing is that I can leave it in the crock pot all day while I'm at work. This recipe serves 4, sometimes it's just as easy to double it for another meal and/or snack at a later time. With just the two of us here a single recipe doubled will give us 4-5 meals. Pretty good for the price of a few lentils, some brown rice and some spices.

Lentil/Rice Taco Filling

  • 3/4 cup dry lentils
  • 3/4 cup brown rice {do not substitute for white rice}
  • 4 cups vegetable stock
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 small onion
  • 1-2 cloves garlic
  • I like to dice up jalapenos and add them as well.

In a medium sized saucepan, saute the onion in the olive oil for about 4 minutes. Add the garlic, chili powder, and cumin. Cook for about a minute to toast the spices in the oil. Now, add the brown rice and stir to coat the rice in the spices. Add the lentils and vegetable stock.

Bring the mixture to a rolling boil. Cover and reduce the heat to a simmer and cook for about 45-50 minutes.

Fluff with a fork, and try making some home made flour tortillas! Just add some veggies, sour cream, and/or guacamole and home made salsa. Can you say YUM!


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