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Savory Lentil Walnut Taco Meat

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A quick and easy plant-based taco meat made with brown lentils and toasted walnuts, packed with smoky and savory flavors. Perfect for weeknight dinners and versatile for various toppings.

Ingredients

Scale
  • 1 cup (200g) brown lentils, rinsed and drained
  • 1 cup (120g) walnuts, roughly chopped and toasted
  • 2 tablespoons olive oil (or avocado oil)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon chipotle powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 tablespoons tomato paste
  • ¾ cup (180ml) vegetable broth
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper, freshly ground
  • 1 tablespoon fresh lime juice
  • A handful fresh cilantro, chopped (optional garnish)

Instructions

  1. Cook the lentils: In a medium saucepan, combine 1 cup (200g) rinsed brown lentils with 2 ½ cups (600ml) water. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water and set aside.
  2. Toast the walnuts: While lentils cook, heat a dry skillet over medium heat. Add 1 cup (120g) chopped walnuts and toast, stirring frequently for 4-5 minutes until fragrant and lightly browned. Remove from pan and set aside.
  3. Sauté aromatics: In the same skillet, add 2 tablespoons olive oil over medium heat. Add 1 finely chopped small onion and cook for 4-5 minutes until softened and translucent. Stir in 3 minced garlic cloves and cook for another minute until fragrant.
  4. Add spices and tomato paste: Stir in 1 teaspoon chipotle powder, 1 teaspoon cumin, and 1 teaspoon paprika. Cook spices with onion and garlic for 1 minute to bloom the flavors. Then add 2 tablespoons tomato paste, stirring to combine evenly.
  5. Combine lentils and walnuts: Add cooked lentils and toasted walnuts to the skillet. Pour in ¾ cup (180ml) vegetable broth and stir well. Reduce heat to low and simmer, stirring occasionally, for 5-7 minutes until most liquid absorbs and mixture thickens. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Taste and adjust seasoning if needed.
  6. Finish with lime and garnish: Remove from heat and stir in 1 tablespoon fresh lime juice. Sprinkle chopped cilantro on top if using.

Notes

Do not overcook lentils to avoid mushiness. Toast walnuts gently over medium heat to prevent burning. Bloom spices with onion and garlic in oil for deeper flavor. If mixture feels too dry, add a little broth or water but keep a crumbly texture. Breaking walnuts into small bits before toasting mimics ground meat texture better. For nut-free option, substitute walnuts with toasted sunflower or pumpkin seeds.

Nutrition

Keywords: lentil taco meat, walnut taco meat, plant-based taco, vegan taco filling, vegetarian taco meat, easy taco recipe, healthy taco meat

Find it online: https://blixfood.com/savory-lentil-walnut-taco-meat-easy-recipe-for-plant-based-meal/