Mexican Style Lentils and Rice

If you are cutting back on meat, lentils are a good place to start. They are hearty and filling enough to feel like beef. I use this recipe like "taco meat," serving it with lettuce, salsa, and guacamole.

What's great about a meatless meal is there is no slimy mess in the fridge, no bacteria on the counter, no stinky package in the trash, no hands to scrub, no splatters to clean.

And lest you think I am perfection personified, my worship of the crock pot and rice cooker comes awfully close to idolatry. More on that later. Hope you enjoy this as much as we do.

Mexican Style Lentils and Rice

12 cups vegetable broth*
2 1/2 cups lentils (a one pound package)
1 2/3 cups brown rice
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons garlic powder
4 tablespoons chili powder

In a greased crock pot or rice cooker, combine all ingredients. Cook on HIGH for 4 hours in the crock pot, or a little over an hour in the rice cooker. 8 or more servings. Leftovers freeze well.

*You can substitute beef or chicken broth; no need to get all anal about being 'pure vegetarian.' And for goodness sakes, please buy the condensed jars of 'broth' (or bouillon) versus buying cans and cans of liquid. Whenever I mix my own broth, I am always very loosey-goosey about the amount I put in. Don't overdo or you'll end up with a very salty dish.