Enough Already with Tacos and Quesadillas. Never!!

A batch of slow-cooker lentils, seasoned with ancho chilies and Latin spices, can be extended over several meals without ever getting boring. Above, we combined a few of the legumes with vegan cheddar and corn tortillas for a quick quesadilla dinner.

The quesadillas, hot from the frying pan, are topped with roasted broccoli, tofu sour cream and guacamole.

(above): Portobello and Pepper Tacos are sided with leftover ancho lentils, salad and pico de gallo. Make your own time-saving, ultra-economical batch of slow cooker lentils and eat with ease this week. Our rudimentary Crock Pot Lentils recipe (with multiple adaptations anticipated) begins with rinsing 2 cups (1 16-oz. bag) of brown lentils in water, draining and placing them in a crock-pot. Add a couple of peeled and chopped carrots, 2 diced onions and 1 can of tomatoes (14 oz. size and use all the juice). Stir in 2 cups of veggie or chicken stock along with at least 3/4 t. salt, a couple of grinds of black pepper, 1 t. ground cumin, 1 heaping t. ancho chile powder and smoked paprika to your taste. Cover and cook on HIGH setting for 3 hours or on LOW for 6-7. Add more salt if needed at the end of cooking.


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