Description
These vegan slow cooker lentil tacos are a flavorful, easy, and family-friendly plant-based dinner option. Made with tender lentils cooked low and slow with spices and salsa, they’re perfect for taco night or a satisfying meal that even meat lovers will enjoy. Simple ingredients and straightforward cooking make this recipe a go-to for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 1 ½ cups green or brown dry lentils, picked over and rinsed
- 3 cups low-sodium vegetable broth
- ½ cup finely chopped onion
- 1 ¼ cup salsa
- 1 tablespoon olive or avocado oil
- 3 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 tablespoon dried parsley, or 1/4 cup fresh
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut aminos, or substitute soy sauce
- 1 teaspoon salt
- 8 medium tortillas
Toppings (Optional)
- Sliced avocado
- Extra red onion
- Cilantro
- Other favorite taco toppings
Instructions
- Prepare Ingredients: Pick over and rinse the lentils thoroughly to remove any debris. Finely chop the onion and gather all other ingredients.
- Combine in Slow Cooker: In your slow cooker, add the lentils, vegetable broth, chopped onion, salsa, olive or avocado oil, ground cumin, dried oregano, paprika, dried or fresh parsley, apple cider vinegar, coconut aminos (or soy sauce), and salt. Stir everything together to combine evenly.
- Cook Lentils: Cover and cook on HIGH for 3-4 hours or on LOW for 7-8 hours. Cooking time may vary depending on your slow cooker model. Cook until the lentils are tender and most of the liquid has evaporated or been absorbed.
- Assemble Tacos: Use a slotted spoon to scoop the lentil filling onto tortillas. You can also serve over rice or greens if preferred. Top with sliced avocado, extra red onion, cilantro, or your favorite toppings.
- Store Leftovers: Let any leftover lentil filling cool completely. Store in an airtight container in the refrigerator for up to 3 days.
- Optional Instant Pot Method: Combine all ingredients in the Instant Pot, stir well, and lock the lid. Cook on HIGH pressure for 10 minutes. Allow for a natural pressure release for 5 minutes, then carefully quick release the remaining pressure. Stir and serve as desired.
Notes
- Cooking times can vary slightly depending on your slow cooker or Instant Pot model, so check lentils for tenderness and liquid level.
- If you prefer a thicker filling, cook a bit longer to evaporate more liquid.
- Substitute soy sauce if coconut aminos are unavailable for a similar umami flavor.
- Leftover filling freezes well and can be reheated on the stovetop or microwave.
- Add additional spices or chopped peppers for more heat and flavor variations.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American, Mexican
