Lentil Taco "Meat"
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 bell pepper, chopped (optional)
1 cup diced mushrooms
1 cup diced carrots
1 cup diced celery
1/4 cup taco seasoning
1 cup lentils (rinsed)
2 cups water
2 TBS Better Than Bouillon vegetable base
Heat 1/4 cup water in a large skillet, sauté onion for about 3 minutes. Stir in garlic, bell pepper and mushrooms and cook for another 3 minutes (add more water as needed). Add in the lentils, carrots, celery and taco seasoning and sauté for about a minute. Stir in water and bouillon, bring to boil. Reduce heat to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts to dry out, add 1/4 cup water.
Remove from heat, drain off any excess liquid--leaving just a little bit. Transfer to a blender or food processor and pulse a few times--until a crumbly texture is achieved.
Serve in taco shells with GUACAMOLE (recipe found here).