Tuesday, November 11, 2014

Crockpot Lentil and Brown Rice Tacos

If you are looking for a filling meatless meal, this one is your ticket.  Slow cooked lentils and brown rice combine to make a delicious, hearty taco filling. 

Perfect in soft or hard shells, with any toppings you enjoy, these tacos can feed a crowd and take very little prep time. 

Add them to your winter menu plan, and you’ll be glad to come home to a delicious dinner, and have leftovers too. 

Crockpot Lentil and Brown Rice Tacos – Adapted from Melanie Makes


  • 1 C brown lentils
  • 1/2 C brown rice
  • 3 T minced onion flakes
  • 1 tsp. minced garlic
  • 1/2 C tomato sauce
  • 4 C water
  • 1-2 T chili powder (depending on your preference)
  • pinch – 1/4 tsp. red pepper flakes (depending on your preference)
  • 1/2 tsp. paprika
  • 1 1/2 tsp. salt
  • black pepper, as desired


Begin by soaking your lentils.  Place the 1 C lentils in a large bowl, cover with cool water and allow them to sit overnight.  In the morning, drain the water and set aside.

Meanwhile, combine 3 T minced onion, 1 tsp. minced garlic, up to 2 T chili powder, a pinch of red pepper flakes, 1/2 tsp. paprika and 1 1/2 tsp. salt in the bottom of your crockpot.  I used a 4 quart crockpot.  Add black pepper, as desired. 

To the crockpot, add 4 C water and 1/2 C tomato sauce (alternatively, you could use taco sauce here, if you have it on hand).  Stir in the lentils and the brown rice. 

Cover, and cook on high for 4 hours.  I recommend 4 hours on high because the rice tends to get gummy and mushy if cooked on low, and the lentils might not get done.  So, 4 hours on high, covered.  You might wish to stir occasionally, but that is not necessary.  

Mmmmm…. delicious spiced brown rice and lentils. 

Use as the base filling for your taco.  Fill a soft or hard shell, and top with cheese, tomatoes, lettuce, avocado, salsa, sour cream and/or black beans!



  1. This looks yummy! Can't wait to try it. I always am looking for meat alternatives.

  2. This was delicious! We added a little cumin because it's in our taco seasoning that I make. The girls and I melted cheese over the top, added sour cream, salsa, avocado and dipped chips in it. Yum. I also did stick some in the freezer and it reheated wonderfully, although its stay in the freezer wasn't long because we used it quickly. Thanks again for another wonderful recipe!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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