Saturday, July 21, 2012


use as a filler for lettuce wraps OR as a taco filling

1 cup chopped onion
2 garlic cloves, minced
1 cup dry lentils, rinsed
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. oregano
14 oz. water
1 cup salt-free salsa, use my recipe listed on the blog
salt-free seasoning to taste OR salt


Put everything in the crock pot and cook on high for 4 to 5 hours, stirring occasionally and adding water as needed.

This taco filling can be used and where you would normally use a meat taco filling, such as in taco shells and on salads.

the everything thrown together in the crock pot

the cooked "taco" filling / I used mine in lettuce wraps

Thanks to Chef AJ for her great recipes and lectures at the 2012 Summerfest.  I'll definitely be making this one again.

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