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The HBHW Recommends
Taco Style Lentils & Rice
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- 3/4 cup dry lentils
- 3/4 cup brown rice
- 4 cups tap water
- 4 beef bouillon cubes
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead. Both ways are very tasty. This is one of Tommy’s favorite foods in the whole wide world.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
Looking for a yummy appetizer to make before you serve this? Try my chickpea hummus dip recipe. Of course there are plenty more bean and lentil recipes here.
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5 Responses to “Taco Style Lentils & Rice”
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May 16th, 2009 at 9:30 pm
I tried to make lentils for my family one night and it was a bust. I had an awaful recipe. Tonight I tried giving it one more try and I made the taco style lentils and rice. BIG HIT!!!!!! My husband a big meat eatter said that it tasted just like meat. I have to agree with him. We just loved this and can not wait to have it again.
Thank you so much for your web site.
The Scott family.
July 24th, 2009 at 12:10 pm
I cannot wait to try this recipe because my husband is also a major meat eater. I have tried some of the other lentil recipes on this site and he liked those. So far, his fav is the vegetable, lentil & dumpling recipe. We had never had lentils before and now I don’t know how I did without them! Thank you for all the wonderful recipes!!!
July 28th, 2009 at 6:12 pm
I make this in my rice cooker. I throw everything in and let it go. It cooks super fast.
August 15th, 2009 at 10:55 pm
This one is a real winner! It’s so easy in the crockpot and very, very tasty. It’s so healthy and quite filling–makes wonderful tacos and a great tamale pie when topped with cornbread batter and baked. I’ll often add meat or veggies I need to use up–it all blends in.
October 21st, 2009 at 4:46 pm
I used to take chili to work often; there were folks who claimed they hated chili with beans. I always put the beans through the blender; you never could tell there were beans in it, but it thickened the chili wonderfully and it was delicious. All those folks who didn’t like beans in their chili ate it up like crazy! Now I always blend most of the beans, I’ll put one can of beans, but most are blended in. It really extends the amount of meat in the chili, tastes great, and best of all, the family doesn’t know they are getting much needed fiber. Now I thicken soups and stews with beans, too. I use blended white beans to thicken cream soups.