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Slow Cooker Lentil Quinoa Lettuce Cups

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  • Author: Stephanie Powers
  • Prep Time: 10 min
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes

Ingredients

Scale

For the filling

  • 1 cup beluga or brown lentils
  • 1/2 cup quinoa, rinsed
  • 1 cup shiitake or button mushrooms, diced
  • 4 cups low sodium chicken or vegetable stock
  • 1/4 cup taco seasoning (store bought or I used this recipe)
  • 1/2 medium yellow onion, diced
  • 2 cloves of garlic, minced
  • salt and pepper to taste

For Serving

  • 1 head butter lettuce (often found as a living head in a plastic clamshell box near the iceberg lettuce)
  • 1 cup broccoli coleslaw mix (a pre-packaged blend of shredded broccoli, cabbage, and carrots found with the bagged salad)
  • 1/2 cup sour cream
  • 1/2 cup guacamole (or some plain avocado + a dash of salt and garlic powder)
  • shredded cheese

Instructions

  1. Combine all the filling ingredients in a small slow cooker.
  2. Cover and cook on low until the lentils and quinoa are soft and ready to eat, about 3 hours.
  3. Mix the guacamole and sour cream together in a blender and blend until smooth.
  4. Assemble lettuce cups with some filling mixture, broccoli coleslaw mix, and shredded cheese.
  5. Pour the sour cream guacamole sauce into a small zip top bag and cut off a small corner.
  6. Squirt over the top of your tacos in the desired amount.
  7. Serve immediately.

Notes

  • Serving Alternatives: Can be served as nachos, in taco shells, or in burritos.
  • Gluten-free: This is gluten-free, but check your spice mix.
  • Vegetarian: Use vegetable broth.
  • Vegan: Use vegetable broth. Leave out the cheese and sour cream, and check your spice mix.

Nutrition

  • Serving Size: 8