Ingredients:

  • 2 cups (400g) dry brown or green lentils, rinsed
  • 3 cups (710ml) vegetable broth, low sodium
  • 1 cup (240ml) chunky salsa
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (16g) vegan taco seasoning
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 16 (6-inch) corn tortillas
  • 1 large (200g) avocado, sliced
  • 1/2 cup (60g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Combine the rinsed lentils, vegetable broth, diced onion, minced garlic, salsa, olive oil, taco seasoning, and smoked paprika directly into the slow cooker pot. Stir until the spices are evenly distributed and the lentils are fully submerged.
  2. Secure the lid and set the temperature. Cook on High for 3–4 hours or Low for 7–8 hours until lentils have absorbed most of the liquid and reached a tender, mahogany-colored consistency.
  3. Once cooking is complete, use a potato masher or fork to lightly press down on approximately 20% of the mixture to create a binding effect for a heartier texture.
  4. Assemble by filling tortillas with the lentil mixture and topping with sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.