Taco Style Lentils & Rice

  • 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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