Slow Cooker Lentil and Brown Rice Tacos

Slow Cooker Lentil and Brown Rice Tacos | Melanie Makes

Never in a bijillion years did I think I’d ever have my meat and potatoes loving husband requesting a dish with lentils, but it’s happened!  These Slow Cooker Lentil and Brown Rice Tacos have quickly become a family favorite.  So much so that I can’t recall the last time I prepared tacos with ground beef – these are better!  They’re also an amazing economical alternative to a traditional beef taco filling.

Talk about a hands free meal!  Stir together all of the ingredients in your slow cooker and then walk away!  For that reason alone, they have become one of my favorite weekend lunch meals as I’m able to prep them before breakfast and not think about them again until my stomach starts growling for lunch.

Slow Cooker Lentil and Brown Rice Tacos

Ingredients

1 cup lentils

1/2 cup brown rice

1 onion, diced

6 cloves garlic, minced

4-1/2 cups water

2 tablespoons chili powder

1/2 teaspoon onion powder

1/4 teaspoon red pepper flakes

1/2 teaspoon paprika

2 teaspoons cumin

1 1/2 tsp salt

1/2 tsp black pepper

Instructions

Add all ingredients to slow cooker and stir to combine.

Cover and cook on HIGH 4 hours, stirring once during the last hour of cooking.

Notes

Slow Cooker Lentil and Brown Rice Tacos | Melanie Makes melaniemakes.com

This lentil and brown rice filling is also great as a topping for nachos or on a bed of lettuce for a taco salad.  It’s super versatile and make a lot!  One recipe can feed our family of five for dinner, two of us for lunch the next day and me the day after.  Talk about bang for your buck!

Comments

  1. Miriam molloy says:

    Your blog is now easily viewed on my iPhone! Yay! Thank you!

    • Hi, Miriam!

      Yes, thanks for noticing! I had to actually hire a developer to fix the bug. Boo! So glad it’s all resolved!

  2. This sounds divine. All of your meatless recipes have been huge hits around here, will definitely try this one next!!

  3. I’ve been meaning to try these out in my slow cooker to make life even easier. Thanks for trying these so that I don’t have too. Now I’ll make them this way to save me even more time.

  4. I had this bag of red lentils I didn’t know what to do with and found your recipe. I made it yesterday so I could eat some for dinner today! I can’t wait to try it. I didn’t realize it would make so much though, do you think I could freeze some?

    • Hey, Kimberly!

      Let me know what you think – hope you enjoyed them!

      I definitely think you could freeze the leftovers, I would just add a bit of liquid – broth or water – to them when reheating so they aren’t too dry. The texture will likely be a bit different when reheated, but they should still taste just as good!

  5. I tried this today and it was fantastic!! So much easier than browning and draining ground beef (or other ground meat). I put together the night before and then cooked it all day on low while I was at work (added a little extra water since I would be cooking longer and since it would sit overnight in the fridge). Everyone in the family liked it, even my 10 y.o. who “isn’t a fan of tacos” (I served it on tortilla chips for him).

    Thank you so much for posting! Now meatless Mondays/taco Tuesdays are so much easier!

  6. just curious approx. how many tacos do you get out of this recipe? I was trying to figure out how many calories per serving: )

    • melanie says:

      Hi, Tulsa -

      This makes a LOT of tacos. It will feed our family of 5 for dinner with plenty leftover for lunch the next day. If I’m guessing, I’d say at least 15 tacos?

  7. Hi Melanie, this sounds really good. Looking forward to trying these. I am going to make them for my lunches next week. But I was wondering what size slow cooker would work best or what size did you use. I have two slow cookers, one large oval shaped and one smaller round shaped. Which do you recommend? Thanks!

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