5 cups water
1 cup onion, diced
1 cup lentils (green or brown), uncooked, rinsed
1/2 cup brown rice, uncooked, rinsed
2-3 cloves garlic, minced
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. sweet or hot paprika
1/4 tsp. onion powder
1/4 tsp. red pepper flakes
Freshly ground black pepper
In a large pot, sauté onion and garlic over medium heat, adding a Tbsp. or two of water, if needed to prevent sticking. Add all additional ingredients, except the 5 cups of water, and stir for an additional minute or two to toast the spices and garlic. Watch closely to prevent burning.
Add the 5 cups of water. Stir and simmer uncovered over medium-high heat, until lentils and rice are cooked, about 35-50 minutes. Stir often and turn off heat when rice and lentils are cooked.
Use as filler for soft tacos (warm corn or whole wheat tortillas, wrapped in parchment and foil in a 350 degree oven for 10 minutes, as you are cooking the taco filling).
Top tacos with ingredients like shredded lettuce, thinly sliced radishes, a slice of avocado, sliced green onions, diced tomatoes, sliced black olives, a squeeze of lime, your favorite salsa, etc. OR, use a few open tacos on a plate as a base and top with a giant green salad and salsa (that’s how we make tacos at our house!).
For a slightly different twist, feel free to experiment with different chili powders (pasilla negro, guajillo, etc.), and feel free to increase the spice measurements to amp up the flavor.