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Lentil Walnut Taco Meat


Course Main Course
Cuisine Mexican

Ingredients

  • 1 3/4 cups cooked green lentils
  • 1 cup toasted walnuts
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp cayenne pepper
  • 1 tbsp brewers yeast *optional. I recommend this for breastfeeding mothers, as well as vegans as a source of B12
  • 1/2 tsp salt
  • 1 1/2 tbsp olive oil
  • 2 tbsp water

Instructions

  1. Boil one cup of dry lentils and reduce the heat and simmer for 20-25 minutes until tender. This should equal 1 3/4 cups cooked lentils, which you'll use for your "meat"

  2. Preheat the oven to 300 F. Place 1 cup walnuts on a baking sheet and toast for 10 minutes, until lightly golden. Careful not to over toast and burn them. Remove from the oven and let them cool for a few minutes

  3. Add 1 3/4 cup lentils and all the toasted walnuts into a food processor. Pulse it until it's a nice chopped/ ground beef texture. Stir or pulse in your oregano, cumin, chili powder, turmeric, cayenne pepper, brewer's yeast, and salt. Stir in the olive oil and water. You may add a bit more olive oil or water if the texture is too dry.

  4. Assemble your taco by either using corn tortillas, wheat tortillas, lettuce wraps and adding all your favorite toppings such as lettuce, carrots, tomatoes, salsa, avocados etc.