Slow Cooker Lentil Quinoa Taco Filling

Prep Time 15 mins Cook Time 8 hours Serves 6 tacos     adjust servings

Gone longer than 9 hours? Add some extra liquid so your dinner doesn't burn.  - soy-free, gluten-free, oil-free


  • 1/4 cup (48 g) brown lentils
  • 1/4 cup (48 g) beluga lentils or brown lentils
  • 1/4 cup (43 g) quinoa, rinsed
  • 2 cups (475 ml) water
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 6 soft or hard corn taco shells (use gluten-free shells to make this gluten-free and use fat free soft taco shells to keep it oil-free)


  1. Add all the ingredients except the salt, pepper, and taco shells to the 1½- to 2-quart slow cooker and cook on low for 7 to 9 hours.
  2. Before serving, add salt and pepper.
  3. Taste and adjust any of the seasonings as needed.
  4. Serve in taco shells with lettuce, tomatoes, salsa, or any of your other favorite taco toppings.


Recipe Notes

This recipe uses a 1½- to 2-quart slow cooker (like all the recipes in Vegan Slow Cooking for Two or Just You)
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