Slow Cooker Lentil Tacos (or Instant Pot)
These slow cooker lentil tacos are a hearty, plant-based twist that doesn’t skimp on flavor. As the lentils simmer gently in broth with spices, garlic, and onions, they absorb rich, savory flavor and turn into a tender, satisfying filling. Perfect for taco night, these lentil tacos are delicious served in tortillas and topped with fresh avocado, pickled onions, or your favorite hot sauce. For a quicker option, the same filling can be made in the Instant Pot in less than 30 minutes, making it perfect for both meal prep and weeknight dinners.
Ingredients
- 1 medium yellow onion chopped
- 2 cups lentils rinsed and picked over
- 4 cloves garlic minced
- 3 tablespoons chili powder
- 1 tablespoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ½ cups water or vegetable broth
- For serving: taco shells or tortillas shredded cheese, tomatoes, shredded lettuce, sliced green onions, sour cream or plain Greek yogurt, etc.
Instructions
- Place all the ingredients into the slow cooker and give everything a good stir to combine. This helps ensure the spices and liquids are evenly distributed throughout the lentils and vegetables for consistent flavor as they cook.
- Cover and cook on high for 2½ to 3 hours, or on low for 5 to 6 hours. About three-quarters of the way through the cook time, give the mixture a stir to prevent sticking and to help the lentils cook evenly. The filling should become tender and thick as it simmers slowly, developing a rich, hearty flavor.
- Once the lentils are fully cooked and the mixture has thickened, spoon the filling into taco shells or warm tortillas. Add your favorite toppings such as avocado, shredded lettuce, diced tomatoes, salsa, or a sprinkle of cheese, and serve immediately.