These lentils are on regular rotation around here, frequently as taco ‘meat’ or with brown rice & Brussels sprouts, just swap out the Mexican seasoning for allspice…
Into the crockpot, set on low for 6 hours:
- 2 c lentils, rinsed & drained
- 1 onion, chopped
- 2 zucchini, chopped
- 1/2 red pepper, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 can diced tomatoes with liquid
- 3c veggie broth
- 1c water
- 1 jar salsa (I like the Newman’s Own Mild Salsa)
- 1 TB cumin
- 2 tsp chipotle chili poweder
- 2 tsp oregano
Serve in lettuce wraps (or organic blue corn taco shells), topped with pico/salsa, avocado & sriracha