simple supper-vegetarian tacos-lentil/rice taco filling

One of our  favorite meals here on the homestead is tacos. They make a great garden veggie using meal that is quick and easy yet mostly nutritious. Of all the things we eat tacos is probably one of our most served meals all year round. Unfortunately meat prices are crazy insane and one never knows what they are buying. Making bunny, goat or chicken tacos require some  time in preparing the meat to make it taco worthy. In the  busy months of the year that is not always an option  being that we only cook on wood and that requires tending. When I am busy working, walking back and forth 27 times to check food and tend fires does not a productive day make so I had to find a suitable alternative.

A couple years ago I ran across this recipe on hillbilly housewife and decided to try it. It quickly became one of our favorite healthy dishes to  make as well as an over all  good base recipe   for a wide  variety of meatless meat dishes and could slow cook all day long while we were out working.  When I make this recipe for 4 people I double it and get three meals and a snack or two out of it. Normally we do tacos twice then at least one meatless dish and often times two. With just the two of us  here  a single recipe will give us 4-5 meals. Pretty good for the price of a few lentils, some brown rice and some spices.

 lentil/rice taco filling

• 3/4 cup dry lentils
• 3/4 cup brown rice (do not substitute white rice, it just isn NOT the same)
• 4 cups  water
• 4 beef bouillon cubes (I don't like the msg so I make my own "bouillon" replacement)
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1 teaspoon onion powder
• 1/4 teaspoon garlic powder
• I like to dice up onion and  jalapenos

In a 2-quart saucepan bring the water to a boil. As the water is heating, add all ingredients. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed.

  This recipe does very well in the crock pot on low for 7 to 8 hours or on  high for 3-4 hours. A double recipe fits nicely in the crock pot too.

For tacos, make some home made flour tortillas, add veggies, sour creme and home made salsa  and YUM!