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.
This sounds really good; I copied it and will have to try it. Do you still make the Cowboy Loaf, with beans, that you used to make in Montana? Could you share that recipe sometime?
ReplyDeleteI really love all the things you write about. They are so practical and encouraging--and I know they work, if they work for your large, organized, and beautiful family! It's like having a great mentor sharing her favorite ideas from afar. Thank you so much.
Renee