Lately, my husband and I have been craving tacos! However, we are picky with where we eat as we have high expectations with food LOL! For me, there is nothing like a good homemade taco. I have my own taco seasoning that I blend together too so no funny stuff in there! Instead of the usual go-to of chicken, I wanted to give lentil tacos a try – wrapped in collard greens no less! I’m ambitious what can I say!
I should start with that for 21 days this January I decided to go on a bit of a detox from wine, sugar and refined carbs. So taco night meant no actual taco. I have always wanted to try collard green wraps, but that big fan like leaf intimated me!
Will it actually roll?
Will it taste bitter?
Will my food breakthrough?
So many questions when all I want is a taco! So what does one do when they don’t know how to do – YouTube! Yup, found the secret to rolling a good collard wrap and it’s all about the steam. You can steam them or for me, I just popped them in the microwave for a few seconds. (keeping it simple!) But before that, you should trim off and back the large stem in the middle as well.
Look how cute! They rolled so easy, I was surprised! And no bitter taste. Did they fall apart some, yea but honestly not any different than using a soft taco. I think I need to perfect my taco rolling skills a bit more…..
On to the lentils! I made these in the slow cooker so when I came home from work they were ready to go! A tip I have learned with lentils is to rinse them before cooking. This way you can pick out any ‘stones’ that you find, it reduces the cooking time (I guess this would come in handy when NOT using the slow cooker) and it helps with digestion. With me, they tend to make me bloated and gassy (just being honest!) I definitely noticed a difference with this recipe.
(Some lentils you will need to soak overnight, I purchased the Wegmans brand and no soaking was necessary.)
In true Cherise fashion, the recipe is simple and ingredients minimal. All you will need is;
1.5 cups red lentils (really any color will do)
chopped onion and garlic
coconut aminos (soy sauce alternative)
apple cider vinegar
spices such as cumin, oregano, paprika, hot pepper flakes, S&P
collard greens (or other wraps you like)
Pour everything into the slow cooker, go about your day and come back to your Lentil Taco Tuesday! (or any lentil taco day really!)
Feel free to add any toppings you choose such as guacamole, sour cream, shredded cheese, additional salsa….
This makes a big batch so great for leftovers or meal prep.
Be sure to let me know on Instagram or Facebook if you give them a try. If you like this recipe and would like more be sure to subscribe back on my homepage!
Slow Cooker Lentil Tacos
- 1.5 cups lentils rinsed through and soaked if necessary (check package)
- 1/2 cup chopped onion
- 1 tbsp minced garlic
- 32 ounces vegetable broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 3 tsp ground cumin
- 1 tsp paprika
- 1 tsp oregano
- sprinkle salt and pepper more for taste
- 1 cup salsa
- 1 bunch collard greens if using
Combine all ingredients to the slow cooker. Mix well together.
Cook on low 3-4 hours or high 6-Mix in between if possible (not necessary)
Adjust seasonings and enjoy!