Lentil Taco "Meat"

I am THRILLED!

After trying for a few years to create a tasty taco filling using lentils, I finally have.

Let’s get to it.

Lentil Taco “Meat” Serves 3

2/3 cup dry green lentils

1 tsp olive oil or butter
5-6 large button mushrooms
1/2 cup walnuts pieces, finely chopped

2-3 tsps chili powder (depending on how spicy your audience wants it)
2 tsps cumin
1 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp Braggs soy (or normal soy sauce)
1 tbsp olive oil (optional)

Directions

I.) In a small pot, place the lentils and 4-1/3 cups of water (I’m assuming that you measured the lentils with a 1/3 cup measuring scoop, so just use 4 of those to measure the water. Lentils need a 1:2 ratio with water.). And yes, place them all in the pot cold, bring to a boil, turn down to simmer, and cover with a lid, cooking for 15-20 minutes until all the water is absorbed and the lentils are tender. No draining required.
2.) In the meantime, chop your mushrooms into pieces (like 12-16 pieces per mushroom), and cook them in a frying pan on medium-low heat with the oil. You want browning. That’s going to bring such richness to the “meat.”
3. After the mushrooms are sufficiently browned, add in your walnut pieces. Toast these for a few minutes until they’re starting to brown.
3. Add in your dry spices and cook for a minute or two until the chili powder is fragrant. Add in your soy sauce. Turn off the heat and wait if the lentils aren’t finished cooking yet.
4. When the lentils are done, add them to the pan with everything and mix. At this point, you have two options: keep it as it is, fairly loose but still delicious, OR add the whole mixture to a food processor to pulse it all together until it starts looking “ground beefy.” This is when you would add the tablespoon of olive oil to add a little moisture and bring bits of it together.
5. Serve as tacos. Do I need to explain taco construction?

This is divine in a taco salad made up of all sorts of veg, roasted and raw, topped with salsa and guac. And some crunchy tortilla chips, because chips.