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I’m transforming my best Crock Pot Lentil Taco recipe into a spectacular leftover lunch! This 2 for 1 recipe will have you loving the mid-day meal again.
I hope you have been having a glorious week.
In my previous life I ate a lot of peanut butter sandwiches by myself at my desk in a cold studio. Now don’t get me wrong… I love a PB&J but it got old after awhile. Even though I had to be in the studio for long hours during during meal times, I actually wasn’t supposed to have food in there at all. I did the best I could with something that wasn’t that noticeable.
One of things I have really enjoyed since leaving WLOS is a real lunch. Being able to reheat and enjoy a lunch is actually something I look forward to. This may sound dramatic, but it makes me feel so much more alive. I am not a fan of eating at my desk or on the go! I believe you should eat with intention.
I’ve recently even been experimenting with using my dinner leftovers and transforming them into something new for lunch.
I call it a 2 for 1 deal.
The other day I made my lentil taco recipe in the Crock Pot.
The filling is hearty, and full of flavor. Not to mention it is packed with plenty of plant based protein, making it a great vegetarian taco meat substitute.
The recipe makes a lot of filling, so I packed up the leftovers in my Reynolds™ heat & eat disposable containers.
I bought Reynolds™ heat & eat containers because they are ideal for re-heating leftovers in the microwave and are a safe alternative to plastic containers. They are a fibrous, paper-like material that is easily recycled.
I found them at Target in the food storage isle near the foil and wraps.
For lunch the next afternoon, I pulled my flavorful lentil taco filling out of the fridge and popped it in microwave.
Since I like making lunch the next day different, I made a taco salad and used my vegetarian lentil taco recipe filling as the “meat!” It turned out amazing.
It was so pretty outside, that I enjoyed eating my lunch in the sun at my own personal break room.
Best yet, I felt good about tossing the Reynolds™ heat & eat disposable containers! They are inexpensive and so easy to use. I’ll be keeping plenty of them on hand through the holidays to send food home with my guests.
Lunch is so much better these days! Enjoy!
- 1 cup brown lentils
- 1/2 cup quinoa rinsed
- 1/2 large onion diced
- 32 ounces vegetable broth
- 3 tablespoons tomato paste
- 2 teaspoons minced garlic 4 cloves
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Taco fixings: Taco shells avocado, cheese, salsa, cilantro.
- Combine all ingredients in a crock pot. Cook on high 4 hours or low 7-8 hours until lentils are tender. Stir occasionally.
- Serve with taco shells, avocado, cheese (omit easily if vegan,) salsa and cilantro.
- 3 cups fresh greens
- 1/2 cup cherry tomato
- 1/2 avocado sliced
- 1 cup Crock Pot Lentil Quinoa Taco filling
- 1/2 cup salsa use as dressing
- 1 handful of your favorite tortilla chips
- fresh cilantro to taste
- Heat the Crcok Pot Lentil Quinao Taco filling in the Reynolds™ heat & eat disposable containers in the microwave until warm.
- Assemble salad and serve the taco filling on top.
It’s so nice to see you today. Thanks for making Running in a Skirt part of your day. Come back tomorrow for my Top Posts of the month and an announcement about a new linkup party!
How do you take boring dinner leftovers and make them the rock star of tomorrow’s lunch menu? Check out Reynolds™ recipes for more lunch leftover ideas!