Taco Tuesday on Today, the 2nd

Published: Tue, 03/02/21

Tuesday March 2nd,

Hi Slow-Cookerers!

I hope you are having a good week so far. We had Tacos last night, and we have some sort of variation of tacos pretty much every week.

I think it's the avocado, cheese, and sour cream that does if for me --- even though those are fresh and not from a crockpot.

oops!

But the meat can totally be cooked all by itself so you don't need to do all that much when you get home from work.

I've made quite a few different taco recipes over the years (you can see all the ones I've put online, here) but lately we've been kind of digging a completely vegetarian version.

It's easy, it's filling, and only takes 5 ingredients.

ALSO: this is a fantastic way to use up the lentils you bought last spring in the midst of your Pandemic Panic shopping...

;-)

If you give it a try, let me know!

Lentil Soft Tacos

from 5 Ingredients or Less Slow Cooker Cookbook

page 155

serves 4 to 6

2 cups dried green or brown lentils, sorted and rinsed

1 onion, peeled and diced

2 cups vegetable broth

1 (1.25-ounce) packet of taco seasoning

warmed corn tortillas, for serving

Use a 4-quart slow cooker. Add the rinsed and sorted lentils to the insert and then the onion, broth, and taco seasoning. Stir well to combine. Cover and cook on low for 5 to 6 hours or on high for about 3 hours.

The taco filling is ready when the lentils are bite-tender. Serve stuffed into warmed corn tortillas with your favorite toppings.

HOME MADE TACO SEASONING:

yields one packet

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1 teaspoon ground black pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper

(combine all ingredients and use right away or store in an air-tight container)

Enjoy!

Enjoy your day!!

happy taco tuesday, steph

Stephanie O'Dea

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