I have been on a Mexican food kick lately. Perhaps it because Mexican food is so easy to make and so yummy to eat or perhaps it is because I would love to be some place warmer. Who knows?!
After a quick google search for portions, I came up with a recipe for Mexican inspired crock pot lentils on Sunday. They turned out much better than I anticipated. Art and I agreed that they we preferred them to the ground beef tacos and shredded salsa chicken I made a few weeks back.
Crock Pot Mexican Lentils
- 1 cup brown lentils
- 1 cup chopped onion
- 1 cup salsa
- 1 package Frontera New Mexico Taco Skillet Sauce
- 1 1/3 cups water
- 2 tsp oregano
- 2 tsp cumin
- 3/4 cup frozen corn
- Soak lentils overnight. Drain and rinse in the morning. (This isn’t necessary but it removes the phytic acid from the lentils)
- Place all ingredients in crock pot and stir. Cover and cook on low for 7 hours or until lentils are soft.
- Stir in frozen corn about 15 min before serving.
Easy peasy! I was going to used a blend of spices to create my own taco seasonings. At the grocery store I realized my Frontera coupon was for $1.50 off of two items (don’t you hate when they do that!), hence the purchase of the New Mexico Taco Skillet Sauce I am pretty sure that is what the made the dish so tasty. There was a nice amount of heat to the lentils without being too hot.
We made big taco salads with brown rice, romaine lettuce and grilled red peppers. You could use the lentils on top of nachos, in tortillas, on top of sweet potatoes….. whatever else you desire! I bought my lentils in bulk and ended up with twice as many as I needed. What should I make with the rest of the lentils?!