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Meatless Tacos (Slow Cooker Lentil Taco Filling)

While the rest of the world is honing their recipes for whipped sweet potatoes and roasted Brussels sprouts, I am not. I am honing recipes that can be prepared with minimal effort and eaten during the busy holiday season when the fridge is full but there is nothing to eat.

I am always searching for the next best slow cooker recipe and this one, my friends, is a GEM. I love eating lentils but admit that I find the plain old lentil soup (while delicious) can get a tad boring. Enter: Meatless Taco Filling.

This recipe is at the top of my list because:

  • It uses the slow cooker = I don’t have to worry about dinner once I have tossed all of the ingredients and turned the dial to “on”
  • It is healthy! Three cheers for lentils (fiber, folate, + non-animal protein)
  • It is delicious! While you might not fool a diehard carnivore into thinking it is meat, it does feel just like meat on the palette and you might trick them for a few minutes. This is a fantastic recipe for vegetarians AND meat eaters.
  • Everyone loves taco night!

I am documenting this recipe immediately so that I don’t forget about it!

Meatless Tacos (Slow Cooker Lentil Taco Filling):

  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1 cup dry lentils, rinsed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 14 ounces vegetable broth (beef or chicken broth can be substituted) plus an additional 5-6 oz.
  • 1 cup salsa
  •  14 ounce can of corn
  • your favorite taco fixings (tortilla shells, grated cheese, sour cream/Greek yogurt, fresh cilantro, chopped tomatoes etc.)
Put everything in the crock pot (except for corn and taco fixings) and cook on low for 9 hours, stirring occasionally and adding broth or water as needed. When done, stir in canned corn. Use as you would a meat taco filling.

Adapted from recipe found here on

P.S. I love!

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