This is one of our favorite lentil recipes. It comes together quickly in the crockpot- I start it late morning and the kids help me make the toppings at dinner time. Leftovers make great wraps on the panini press! You can serve it inside flour tortillas, over baked potatoes, inside taco shells or on top of tostada shells... I double this recipe for my family of 12.
5 cups broth (I use beef)
2 cups dried lentils, sorted and rinsed
1 large onion, chopped
3 cloves garlic, minced
1/4 to 1/3 cup taco seasoning
generous dash of italian seasoning
salt and pepper to taste
Place inside crockpot and stir gently to combine. Cover and cook on low for 6 to 7 hours, until lentils are tender, but not mushy.
Serve with shredded Romaine lettuce, chopped tomatoes, shredded cheese, chopped avocado and sour cream.