Taco Style Lentils and Rice

This is a really tasty, frugal way to make taco filling. We use it as an alternative to meat in our tacos for variety. The original recipe said it could also be served as is, topped with cheese or used to make burritos. It can also be made in the crockpot, on low for 6-8 hours rather than on the stovetop. I replace the beef bouillon with either homemade beef broth, made the same way I make my chicken broth, or, in a pinch, something called “Better than Bouillon“. I also suspect it could be done “Nourishing Traditions” style, by soaking the lentils and rice overnight in the water with a little bit of whey or lemon juice added, but haven’t gotten around to trying it that way yet.

We serve it with locally made, stoneground corn tortillas fried in coconut oil, lettuce, tomato, guacamole, shredded cheese, etc. Delicious!

• 3/4 cup dry lentils
• 3/4 cup brown rice
• 4 cups water
• 4 beef bouillon cubes
• 2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp onion powder
• 1/4 tsp garlic powder

In a 2 quart saucepan bring the water to a boil. As the water heats, add lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Once it’s at a nice rolling boil, reduce the heat to low. Place a lid on the mixture and allow it to simmer for about 45-50 minutes.