Lentil Walnut Taco Meat

Name: Lentil Walnut Taco Meat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 cup chopped walnut pieces; 3/4 cup uncooked brown lentils (or 1 can lentils, drained and rinsed); 1 1/2 tablespoon olive oil; 1/4 cup chopped white onion; 1 teaspoon dried oregano; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1/2 teaspoon salt (optional if using canned lentils); 3 tablespoons salsa (or vegetable broth, or water)

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $11.58 /serving

Author : Alex Caspero

vegan glutenfree mexican

Ingredients

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1/2 cup chopped walnut pieces3/4 cup uncooked brown lentils (or 1 can lentils, drained and rinsed)1 1/2 tablespoon olive oil1/4 cup chopped white onion1 teaspoon dried oregano1 tablespoon ground cumin1 tablespoon chili powder1/2 teaspoon salt (optional if using canned lentils)3 tablespoons salsa (or vegetable broth, or water)

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Instructions

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Step 1

If using dried lentils, rinse lentils then add to a medium sauce pot and cover with water by 2 inches. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes until tender. Drain and set aside.

Step 2

Heat a large skillet over medium heat and add the walnuts. Toast for ~2 minutes, stirring often until walnuts are lightly browned and fragrant, taking care not to burn. Place the walnuts in a small bowl and set aside.

Step 3

Add the oil to the same skillet along with the onion and spices. Cook for 5-6 minutes until onions are reduced and translucent but not browned. Add the cooked (or canned) lentils and walnut mixture along with the salsa or broth and cook another 2-3 minutes, gently mashing some of the lentils with the back of your spoon/spatula.

Step 4

Season to taste, adding more salt/spice as needed.