Monday, July 8, 2013

Lentil Taco Filling

I like lentils.  The problem is I usually default to soup as the only way I know how to prepare them.  So seeing a way to spice up my lentils and turn them into a fun filling for my baked tacos, of course I had to try it out.  Onion, salsa and corn team up with cumin and chili powder for a thick, hearty filling.  Stuff into taco shells and topped with cheese and sour cream, this new twist on lentils will definitely happen in our house again.  Plus, it's from the crock pot, so you know it's easy.

A Pinterest find via Kitchenbelle, I made a few adaptations to use up the last bit of my lentils.  So in addition to an extra 1/4 cup of lentils, I upped the broth, which I also had to change to chicken broth since I didn't have any vegetable broth base on hand.  I also tossed in a can of diced tomatoes with green chiles for a little extra kick.  I did end up filling the shells and then baking them like the traditional beef tacos I've made before, and they turned out great.  But take care to drain off some excess liquid from the lentils before filling the shells so they don't get too soggy.  Or forget the baking part and just load up the shells, top with goodies and go to town!

Lentil Taco Filling


1 1/4 cup lentils, rinsed
1 cup onion, chopped
1 clove garlic
1 teaspoon olive oil
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon oregano
18 ounces chicken broth
10 ounces diced tomatoes with green chiles
5 ounces water
14 ounce can corn

In the stoneware of a crock pot, add lentils, onion, garlic, olive oil, chili powder, cumin, oregano chicken broth and diced tomatoes.  Stir to combine.

Cook on low for 9 hours, adding additional water as needed to cook the lentils, stirring occasionally when you add the water.

Stir in corn before serving.  Use as taco filling and top with cheese, sour cream, and other goodies.

Makes about 8 servings or fills 16 tacos.

Happy Baking,
The Cookie Princess

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