To Make with White Rice:

Slow cooker instructions will be the same - but it might cook faster. For the Instant Pot, cook for 20 minutes instead of 30.

Burrito Bowls:

The fastest and most allergy-friendly variation of this recipe is to simply spoon the filling into bowls, and top it as desired. This is our go-to.

Nacho Dip:

Very similar to burrito bowls, but this makes a very frugal dish to bring to a party. Simply spoon the warm mixture into a glass baking dish. Sprinkle with cheese first (to let it melt), then layer salsa, sour cream, and any other desired toppings. Shredded lettuce, black olives, banana peppers, diced tomatoes, and cilantro are our favorites. Spoon onto plates and serve with tortilla chips.

Taco Salad:

Spoon filling onto a bed of shredded lettuce. Top with tomatoes, peppers, black olives, banana peppers, shredded cheese, guacamole, salsa, and sour cream.

Tacos:

Serve the lentils and rice in taco shells or tortillas. Top as desired.

Nachos:

Spread tortilla chips on a baking sheet in one layer. Spoon a thin layer of lentils and rice over them. Top with salsa and shredded cheese (black olives, jalepenos, and banana peppers taste great here too). Bake at 350 F for 10-15 minutes, or until cheese is melted. Remove from oven and sprinkle with additional toppings as desired.

Burritos:

Spoon 1/2 cup lentils and rice onto the middle of a large tortilla. Sprinkle with cheese and 2 tbsp. salsa. Follow these instructions to win at folding a burrito. Line burritos in a cake pan (seam side down to keep the filling inside), sprinkle with cheese, and bake at 350 F for 10-15 minutes, or until cheese is melted. Alternatively, you can warm them individually on a griddle, turning to heat and crisp evenly. Serve with sour cream, salsa, and guacamole, as desired.

Chimichangas:

Make burritos, but instead of baking, fry them in a little oil until lightly golden brown, turning them with a spatula to brown both sides. Serve with sour cream, salsa, and guacamole, as desired.

Taquitos:

Spoon 1/3 cup lentils and rice onto the middle of a large tortilla. Spread evenly until it is an inch from the edges. Sprinkle with cheese and 2 tbsp. salsa. Gently roll the tortillas into a long tube. Line them up in a cake pan (seam side down to keep the filling inside), brush with a little oil, and bake at 350 F for 10-15 minutes, until edges are a light golden brown. You can also warm them on a griddle, turning to heat and crisp evenly. Serve with sour cream, salsa, and guacamole, as desired.

Add Meat:

If you want to add meat, simply stir 1-2 cups of browned ground beef, turkey or shredded cooked chicken in the crockpot after cooking. You can add it before, but I think it tastes overcooked after sitting in the slow cooker that long.

You can also toss an uncooked chicken breast into the crockpot, let it bake with the lentils and rice, then use two forks to shred it before serving.

To Freeze:

Leftovers make a great freezer meal. Here are two simple methods:

• Spoon the filling into a freezer bag, squeeze out the extra air, and smooth it out until the bag lays flat (it's easier to store and faster to thaw this way). Store in freezer, thaw overnight, and use for any variation listed above.
• Wrap filling in soft tortillas for burritos or taquitos. Line them seam side down in a freezer bag and lay flat in the freezer. You can heat them immediately after removing them from the freezer. Simply bake a little longer. You can also warm them on a griddle, turning to heat and crisp evenly.