Happy 4th of July!
I went to a friends birthday party last week and had the yummiest taco salad. The recipe that made it so good was her LENTIL TACO “MEAT”. It had such great flavor and went so good with guacomole. Thanks Richan for sharing this recipe! Hope you enjoy!
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 tsp Better Than Bouillon vegetable base
Heat 1/4 cup water in a large skillet, saute 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 saute 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.
*you can use 2 cups vegetable broth instead of water and bouillon
Source: WFM 1-10