Step 1

In a small bowl, add in the walnuts along with enough lukewarm water to fully submerge the nuts. In a separate bowl, add in the lentils also with enough lukewarm water to cover them. Soak both the walnuts and lentils for about 30 minutes.

Step 2

Once the walnuts have finished soaking, drain them and transfer them to a cutting board (or a food processor). We just let the lentils continue to sit in the water during this time. Roughly chop the walnuts until they have broken down into a “meat crumble”-like texture. You don’t want them to be powder, you want them to still have some texture in the mixture.

Step 3

In the medium-sized pan, add in 1 tablespoon of cooking oil along. Once warm, add in the onions and garlic, and cook for 3-4 minutes, or until the onions are translucent and the garlic is fragrant.

Step 4

Add in the chopped walnuts, cumin, chili powder, oregano and cayenne, and cook for 1 minute more.

Step 5

Drain the lentils and add them into the mixture along with the liquid smoke, tomatoes, and broth. Mix until everything is combined and then bring the mixture to a boil. Once boiling, lower the heat to a simmer and cover the pot. Allow the mixture to simmer covered for 20-25 minutes.

Step 6

Remove the lid from the pan and continue sautéing until the liquid has cooked off and the lentils are soft.

Step 7

Remove from heat and add in the cilantro. Mix until well combined and serve warm. Enjoy!