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    Slow Cooker Vegetarian Lentil Taco Salad

    What a great recipe submitted by Debi Wayland! I think this is the perfect option for those “Meatless Mondays”. I made one batch with the ingredients listed below and then added some roasted Anaheim peppers to another for a little extra kick! Plus with the slow cooker method, you can put it on in the morning and have dinner ready by 6. “Set it and forget it” is a phrase I have often heard. Thanks Debby 😉

    Lentil Mixture:
    1 red peppper, coarsely chopped
    1 medium onion, chopped
    1 cup brown lentils
    ½ cup brown rice
    1 garlic clove
    2 teaspoons chili powder
    ¼ teaspoon salt
    ½ teaspoon cumin
    1 teaspoon dried oregano
    ¼ teaspoon cayenne pepper
    4 cups vegetable broth

    broken tortilla chips (or chipettes as I like to call them)
    shredded lettuce
    chopped tomatoes
    sour cream
    fresh cilantro and parsley leaves

    In a 3 ½ quart slow cooker add all lentil mixture ingredients (red pepper through broth), and mix well. Cover, and cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours.

    To serve: arrange chipettes on dinner plates, and top with shredded lettuce and tomatoes. Spoon lentil mixture over lettuce, and top with sour cream, herbs, and avocados. Serve with tortillas on the side.

    Serves: 8