Skip to main content
Wednesday, October 03 2012
I confess I was a little nervous serving Lentil Tacos to my carnivorous husband and son, but they both loved it (and so did I). This slow cooker recipe is very forgiving! Adjust any of the seasonings to your personal taste.


  • 1 medium onion
  • 4 cloves garlic
  • 1 cup green lentils
  • 1-2 tsp. chili powder (depending on how spicy you like things)
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 12 or 16 oz. jar salsa
  • 12 to 16 ounces water (use the salsa jar to measure the water)
  • 1/2 tsp. salt
  • Store-bought taco shells

Optional toppings:

  • Shredded lettuce
  • Chopped tomatoes
  • Guacamole
  • Chopped olives
  • Chopped cilantro


  1. Chop the onion and 2 cloves of garlic. Leave the other 2 cloves whole.
  2. Rinse the lentils.
  3. Put all the ingredients into a small slow cooker and cook on high. After about 4 hours, stir and check for doneness or if more water is needed. If done, mash the garlic and allow the lentils to cool slightly before serving. If more water is needed, add about 1/4 to 1 cup (depending on the consistency you like) and continue cooking until lentils are done.
  4. Serve the lentils as you would taco meat. Top with any of the optional toppings.
Posted by: Hope Egan AT 08:07 pm   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.