Happy holidays! In these days of too much to do, too much stress, and too much heavy party food, I thought I’d share this healthy time-saving dinner. You can throw all the ingredients in the crock pot in the morning, head out for some holiday shopping, and when you get home, dinner’s ready.
This dish is complete with protein-rich lentils and fiber rich brown rice. In addition, the veggies here are light and tasty. The chipettes (those broken bits at the bottom of the tortilla chip bag) add crunch and fun. I like to serve this with tortillas (flour for my husband and corn for me) on the side so that we can make tacos at the table. And, of course, avocado makes everything better!
One head’s up on this, the lentils and rice aren’t al dente; they’re a bit on the mashed side. It works well in a taco salad or a taco because it has great flavor and the texture isn’t noticeable, and it’s kind of how I remember the ground beef in a taco salad.
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- 1 red pepper coarsely chopped
- 1 medium onion chopped
- 1 cup brown lentils
- ½ cup brown rice
- 1 garlic clove
- 2 teaspoons chili powder
- ¼ teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 4 cups vegetable broth
- broken tortilla chips or chipettes as I like to call them
- shredded lettuce
- chopped tomatoes
- sour cream
- fresh cilantro and parsley leaves
- In a 3 ½ quart slow cooker add all lentil mixture ingredients (red pepper through broth), and mix well. Cover, and cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours.
- To serve: arrange chipettes on dinner plates, and top with shredded lettuce and tomatoes. Spoon lentil mixture over lettuce, and top with sour cream, herbs, and avocados. Serve with tortillas on the side.