Lentil Taco "Meat"
Prep
8 mins
Cook Time
25 mins
Servings
4
Let's take a minute here and TACO-bout Tuesday... 'Vegetarian Taco Tuesday', that is! We designate 2 days a week to food 'Pizza Friday' and 'Taco Tuesday!'
This recipe here is for the taco 'meat' (walnut and brown lentils), feel free to top it with what you like (lettuce, tomatoes, red peppers, corn, avocado, cilantro, yogurt and/or taco sauce) - get creative!
I often double this recipe and use extras for leftover lunches and/or taco quinoa bowls.
'Buen Provecho'
XO,
Bobbielee
Ingredients
- 3/4 cup brown lentils, sorted and rinsed
- 1/3 cup white onion, chopped
- 1/2 cup walnuts, chopped into pieces
- 2-3 tbsp avocado oil
- 6 cherry tomatoes, diced
- 1 tbsp garam masala
- 1/2 -1 tsp chili powder (optional)
- sea salt (1/2 tsp) and pepper to taste
Directions
Rinse and sort the dried lentils.
Add the lentils to a medium pot and cover with water by 2-3 inches. Bring it to a boil and then reduce to medium low and simmer for 25 mins.
Chop the onions and walnuts.
On a heated skillet, add half the oil and the walnuts. Toast the walnuts for 2-3 minutes, they will be light brown and color and fragrant. Set the walnuts aside.
In a heated skillet add the onions, and cook for 4 mins until they are translucent. Add the cherry tomatoes and the spices, cook for another 4-5 minutes. Now add the walnuts.
Drain the cooked lentils and add them to the skillet and cook for another 3 mins, mix it together. Adjust the salt and pepper to taste.
Add the the taco 'meat' to some taco shells and top as desired. Serve with a side of guacamole and/or salsa.
Enjoy!
Share the love
#fiber
#lentils
#plantbased
#protein
#vegan
#vegetarian
#tacos
#mexican
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