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9. Recipe of the Month

Vegetarian Lentil Tacos
(Slow Cooker)

Chicken Stir-Fry with Snow Peas and Bell Pepper

    Ingredients

  • 1 1/2 cups green lentils, picked over and rinsed
  • 3 cups vegetable broth
  • 1 (10 oz) can mild diced tomatoes and green chiles
  • 1 Tbsp olive oil
  • 1/2 cup finely chopped yellow onion
  • 2 tsp minced garlic
  • 2 tsp ground cumin
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp ancho chili powder
  • 1 tsp paprika
  • Salt and freshly ground black pepper, to taste
  • 3 Tbsp chopped fresh cilantro
  • 1 Tbsp fresh lime juice
  • For serving

    • Corn tortillas or crisp taco shells, lettuce, cheese, tomatoes (for serving)

    Instructions

  1. Add lentils, broth, olive oil, tomatoes, onions, garlic, chili powders, and paprika to a 5 - 6 quart slow cooker. Season with salt and pepper to taste.
  2. Cover and cook on high 3 - 4 hours on high or on low 7 - 8 hours.
  3. Stir cilantro and lime juice. Serve warm into warmed tortillas with toppings.

    Nutritional Facts

  • Energy - 145cals
  • Carbohydrates - 23 gm
  • Fat - 2gm
  • Protein -8gm
  • Fiber - 10gm

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