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Slow Cooker Lentil-Quinoa Taco Filling from Vegan Slow Cooking for Two

Gone longer than 9 hours? Add some extra liquid so your dinner doesn't burn.  - soy-free, gluten-free, oil-free
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 tacos
Calories 147kcal
Author Kathy Hester

Ingredients

  • 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

Instructions

  • 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.
  • Before serving, add salt and pepper.
  • Taste and adjust any of the seasonings as needed.
  • Serve in taco shells with lettuce, tomatoes, salsa, or any of your other favorite taco toppings.

Notes

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

Nutrition

Calories: 147kcal | Carbohydrates: 24g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 272mg | Fiber: 3g | Sugar: 1g