Lentil & Brown Rice Tacos

Serves: 7
Total Calories: 249


1 tablespoon olive oil
1/2 cup onion, diced
1 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
3/4 cup long-cooking brown rice, uncooked
3/4 cup dried brown lentils, uncooked
4 cups vegetable broth
salt and pepper to taste
6 (6-inch) corn or flour tortillas
Garnish: shredded lettuce, sliced avocado, diced tomatoes, sour cream, salsa, shredded Cheddar cheese


Heat olive oil in a medium saucepan over medium heat. Sauté onion for about 4 minutes. Add garlic and spices; cook for about one minute to toast spices. Add rice; stir to coat rice in spices. Add lentils and broth; bring to a boil. Reduce heat to a simmer; cover and cook for about 45 to 50 minutes, until rice and lentils are tender. Remove from heat; fluff with a fork and season with salt and pepper. Spoon mixture onto tortillas and top with your favorite taco fixings.

Tip: A veggie sub sandwich is a wonderful spin on the traditional meat-filled sub. Load layers of fresh or roasted veggie slices on kaiser rolls and drizzle with Italian salad dressing.

Nutritional Facts:

Serves: 7
Total Calories: 249
Calories from Fat: 46

This Lentil & Brown Rice Tacos recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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