The brown lentils in this recipe require no soaking. The package might say they do, but it’s all lies! That said, I do occasionally soak my lentils overnight with the assumption that they cook quicker and that it reduces gas, but that could be a complete figment of my imagination. If you do soak them, discard the soaking water and add fresh water for cooking the next day.
I’ve found the lentil cooking method that works best for me is leaving them in the crockpot (with enough water to cover + 2 inches or so) on low while I’m at work (8 hours) and then they’re done when I get home. You can cook them on the stove in about 45 minutes or so though. Whatever your method, just make sure your lentils are cooked before you start this recipe! You’ll have dinner on the table in less than 10 minutes!
1 small-medium onion, chopped (about 1 cup)
2 cups cooked lentils
1 package taco seasoning
8 taco shells (soft or crispy)
toppings such as lettuce, tomato, salsa, guacamole, vegan sour cream, etc.
Saute the onion in 1 tablespoon of oil over medium heat for about 5 minutes. Meanwhile, chop your tomatoes, lettuce, and prepare toppings.
Add the lentils, 3/4 cup water, and taco seasoning to the onion and simmer for a few minutes, stirring occasionally, until the water is absorbed/evaporated.
Spoon lentil mixture into 8 taco shells (about 1/4 cup per shell) and add your favorite toppings.