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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 90.1
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 77.5 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 9.1 g
  • Protein: 7.8 g

View full nutritional breakdown of Slow Cooker Taco Lentils calories by ingredient
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Slow Cooker Taco Lentils

Submitted by: AASLP___

Introduction

This is one of my family's favorite dishes! This can be served over polenta or rice, and of course makes a great taco filling. You can also make it into more of a stew by combining it with diced tomatoes. You can adjust the spices to taste--the recipe is calculated using standard chili powder, but if you make your own (salt-free) blend and use no salt added tomatoes, you can make a low sodium version! This is one of my family's favorite dishes! This can be served over polenta or rice, and of course makes a great taco filling. You can also make it into more of a stew by combining it with diced tomatoes. You can adjust the spices to taste--the recipe is calculated using standard chili powder, but if you make your own (salt-free) blend and use no salt added tomatoes, you can make a low sodium version!
Number of Servings: 12

Ingredients

    2 onions, chopped
    6 cloves garlic, minced
    2 tsp canola oil
    4 tbsp chili powder
    1 tbsp cumin
    1 tbsp coriander
    .5 tsp ground red pepper
    1 tsp dried oregano
    2 cups raw lentils
    1 cup crushed tomatoes
    4 cups water
    2 tsp brown sugar
    1 TBSP + 1 TSP apple cider vinegar

Directions

1. Over medium heat, saute onions in canola oil until translucent (about 4 minutes). Add garlic and spices and cook, stirring, 1-2 minutes or until fragrant.

2. Put onion mixture in slow cooker along with 2 cups dry lentils, 1 cup of crushed tomatoes, and 4 cups water.

3. Cook on low 6-8 hours, or until lentls are tender and most of the liquid is absorbed. 30 minutes or so prior to the end of cook time, stir in sugar and vinegar. (NOTE: Because of variations in slow cookers, you may need to adjust cooking time or the amount of liquid)

Makes about 12 servings (1/2 cup each)

Number of Servings: 12

Recipe submitted by SparkPeople user ANNE_SP.






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Member Ratings For This Recipe

  • I made this today! I used 4 cups of vegetable broth instead of water since it close to the stale date. I also added a bit of garlic salt. The vinegar and sugar added at the end made the recipe really excellent. Thank you - 9/6/12

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  • I made this for tonights dinner. I put hot sauce on mine, and it was tasty. I even blended some into baby food. My two toddlers also enjoyed it. Easy and will definitely make it again. - 9/6/12

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  • This sounds so easy & so tasty. It will be served in the "Vision" home for sure!

    God bless!

    Ima - 9/6/12

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  • Thanks I'm going to try this tonight since we are low on meats until tomorrow but I have lentils so this will be perfect to try for dinner :) - 9/6/12

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