I went to the beach with a group of 15 friends this weekend and I offered to cook dinner for everyone. The main conundrum was that I wanted a meal that could feed everyone (meat-eaters and vegetarians alike) and that wouldn't require me to sit inside and cook all day while everyone else was lounging in the sun. Enter: the slow-cooker. Tacos also allow for everyone to customize their meal. I made a ton of lentils for this (I had to use a 6-qt slow cooker), but half (or even quarter) the below recipe for a smaller yield. This recipe is based off of the great one over at Kitchen Belle.
Prep Time: 20 minutes
Cook Time: 8 hours
32 ounces of dried lentils
64 ounces of vegetable stock -- I didn't use all of it, but almost
Two (2) cups of white onion, chopped
Four (4) tablespoons of homemade taco seasoning
Two (2) cups of salsa
Four (4) garlic cloves, minced
Tortillas for tacos -- I brought along soft & hard shell
Toppings for tacos -- We had cheese, sour cream, avocado, onion, corn salsa (recipe coming soon!), diced tomatoes, lettuce, salsa, and hot sauce
Heat a large slow cooker to medium heat.
Mix dried lentils, taco seasoning, onion, salsa, garlic, and about 40 ounces of vegetable stock together.
Let cook on medium heat for about eight hours.
Every two hours or so, check on the lentils, stir around and add vegetable stock if the mixture is dry (you will probably add another 15-20 ounces over the cooking time).
The lentils will be finished when they are soft and flavorful.
Spoon into tortilla shells and top with your favorite toppings!