Description
A hearty vegan slow cooker taco filling made with lentils, salsa, broth, and warm spices. This easy dump and go recipe works for tacos, rice bowls, or salads.
Ingredients
1 1/2 cups dry green or brown lentils, rinsed and sorted
3 cups low sodium vegetable broth
1/2 cup finely chopped onion
1 1/4 cups salsa
1 tablespoon olive oil or avocado oil
3 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon dried parsley or 1/4 cup fresh parsley
1 tablespoon apple cider vinegar
1 tablespoon coconut aminos or soy sauce
1 teaspoon salt
8 medium tortillas
Optional taco toppings such as avocado, cilantro, red onion, jalapeños, rice, greens, or sour cream alternatives
Instructions
1. Add the lentils, broth, onion, salsa, oil, cumin, oregano, paprika, parsley, vinegar, coconut aminos, and salt to a slow cooker.
2. Stir well to combine.
3. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until the lentils are tender and most of the liquid absorbs.
4. Scoop the lentil filling into tortillas or serve it over rice or salad.
5. Add your preferred toppings before serving.
6. Allow leftovers to cool completely before refrigerating.
Notes
For Instant Pot preparation, combine all ingredients and cook on high pressure for 10 minutes. Let pressure release naturally for 5 minutes, then carefully release remaining pressure manually before stirring and serving.
Cooking times may vary depending on the slow cooker model.
Add medium salsa or chopped jalapeños for extra heat.
Soy sauce can replace coconut aminos.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American Mexican
Nutrition
- Serving Size: About 3/4 cup
- Calories: 262
- Sugar: 4g
- Sodium: 825mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 0mg