Lentil & Rice Filling for Tacos


3/4 cup dry lentils
3/4 cup brown rice
4 cups of vegetable broth
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder


Combine all ingredients in a large pot and bring to a rolling boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring occasionally. Most of the water will be absorbed. Turn off the heat, remove the lid and allow the filling to thicken.


I make tostadas with fresh sprouted corn tortillas. Simply brush both sides with oil, sprinkle with a little cayenne and bake in the oven on a cookie sheet at 350 degrees for 10 minutes, flipping once. Spread the lentil and rice filling on the tostada and top with chopped lettuce, tomatoes, corn, avocado and cilantro. These are a huge hit with both children and adults.

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