Veteran – Recipe Highlight- Lentil Taco Meat

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).

Source: WFM 1-10

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