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–+ servings

Vegetarian Lentil Taco Meat Recipe

This versatile, delicious, and full-of-flavor combo makes an incredible meatless taco filling! It's not just for tacos, though. Use this lentil-walnut taco filling for burritos, taco salads, quesadillas, and so much more!
Yield: 6

Ingredients

  • 1/2 cup walnuts finely chopped
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 2 medium garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 tablespoons taco seasoning*
  • 3/4 cup French green lentils rinsed
  • 3 cups low-sodium vegetable broth + up to 1 cup more if needed
  • 1/2 teaspoon kosher salt** plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 1/2 lime juiced

Instructions

  • Set a large saute pan over medium-low heat. Add the walnuts and toast, stirring frequently, for 4-5 minutes, until just beginning to turn lightly golden and fragrant. Transfer walnuts to a bowl and set aside.
  • Carefully wipe out the pan and set it back over the heat. Add olive oil. When hot, add the onion and green bell pepper. Sauté, stirring occasionally, until tender, about 8 minutes.
  • Add the garlic, tomato paste, and taco seasoning. Cook, stirring, for one minute, until fragrant.
  • Add the vegetable broth, scraping up any bits that have stuck to the pan. Stir in the lentils. Increase to high, until the mix is boiling, then reduce the heat to low and simmer until the lentils are tender, about 25 minutes. If the mixture gets too dry before the lentils have cooked through, splash in a little more vegetable broth to keep it going.
  • Stir in the toasted walnuts along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Squeeze the lime over the top. Taste and add more salt and pepper if desired.
  • Store in an airtight container in the fridge for up to 4 days.

Notes

*If you don't have taco seasoning mix on hand, sub in:
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprrika
  • 1/2 teaspoon garlic powder
** I usually use about 1 teaspoon kosher salt, but I kept the salt content low with the option to add more because tastes vary.

Nutrition Facts

Serving: 1g, Calories: 202kcal, Carbohydrates: 22g, Protein: 9g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Sodium: 307mg, Potassium: 169mg, Fiber: 10g, Sugar: 3g, Vitamin A: 239IU, Vitamin C: 22mg, Calcium: 37mg, Iron: 2mg