Tuesday, May 3, 2011

Lentil & Brown Rice Tacos

We feel no loss in our family when it comes to not eating meat.

This dish is a perfect example.

All homemade.

All good for you.

Totally satisfying.

Totally delicious.

Lentil & Brown Rice Tacos
(adapted from Hillbilly Housewife)
((Printable Version))

3/4 cup dry brown lentils, rinsed
3/4 cup brown rice
4 cups vegetable stock
2 teaspoons chili powder
1/2 teaspoon cumin
1 small onion, diced
1-2 cloves garlic, minced
1 tablespoon olive oil

In a medium sized saucepan, saute the onion in the olive oil for about 4 minutes.  Add the garlic, chili powder, and cumin.  Cook for about a minute to toast the spices in the oil.  Add the brown rice and stir to coat the rice in the spices.  Add the lentils and vegetable stock.

Bring the mixture to a boil.  Cover and reduce the heat to a simmer and cook for about 45 to 50 minutes.

Fluff with a fork and serve with your favorite taco fixings.

We like:
homemade corn tortillas
pepper jack and cheddar cheese
dark leaf lettuce or shredded spinach
pickled jalapenos

Linked to: Gooseberry Patch


  1. I'm a big fan of lentils. I never would have even thought of using them this way. This is really cool!

  2. This looks fantastic! I'm loving the title of your blog! :)

  3. My husband and I have been eating these tacos a couple of times a month for several months now, but last night I rolled this filling up into corn tortillas with a little spinach, and topped it with this enchilada sauce: http://domesticsuperhero.com/2014/04/30/easy-homemade-vegetarian-chipotle-enchilada-sauce/. So good!
    Thanks for a delicious, filling, inexpensive, and versatile recipe!

    1. That sounds delicious! I'm going to stop by and check out your enchilada sauce. :)