Throw all of the ingredients in your slow cooker before leaving for work, and Lentil-Quinoa Taco Filling will be ready when you get home! Serve in tortillas and top with your favorite taco toppings.
I received my first slow cooker as a gift a few years ago and I wasn’t quite sure what to do with it. But then a friend recommended Kathy Hester‘s cookbook The Vegan Slow Cooker and things changed. I was making dinner and breakfast, cooking beans, and even serving warm drinks at parties out of my little slow cooker. Kathy just released her new book Vegan Slow Cooking for Two, and I have a chance for you to win her book at the bottom of this post. I’m honored to be hosting Kathy on her blog tour today. She’s here with Slow Cooker Lentil-Quinoa Taco Filling. Enjoy!
- ¼ cup (48 g) brown lentils
- ¼ cup (48 g) beluga lentils or brown lentils
- ¼ cup (43 g) quinoa, rinsed
- 2 cups (475 ml) water
- 2 cloves garlic, minced
- ½ teaspoon chili powder
- ½ 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)
- 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