Walnut-Lentil Taco “Meat”
reposted from May 2017
Spatula or Wooden Spoon
1 Cup Lentils
1 Bay Leaf
1 Cup Lentils (Brown/Green)
1 T Oil
Pink Himalayan Sea Salt
Other Spices to your liking
Cook your Lentils (2:1 ratio) about 40-45 minutes until cooked all the way through.
In a Pot
2 Cups Water
1 Cup Lentils
1/2 teaspoon Salt
Bring to a boil then simmer on Low.
Once cooked – Let Cool.
Toast your Walnuts
Preheat Oven to 350
Place walnuts on a Baking Sheet
Toast your Walnuts about 5-7 minutes
Let them Cool.
Add cooled Walnuts and Lentils to your Food Processor. Pulse until broken up, not too much, or you will end up with mush.
In a Saute pan, if using Onions, add your oil, Heat your Pan and oil on Medium heat, once warm add your onions and a pinch of sea salt.
Saute your onions until translucent, then add your spices. If you want to incorporate heat then add a pinch of Cayenne.
Add your Walnut-Lentil mixture.
—> If not using Onion, Heat the oil in your saute pan, then add your Walnut-Lentil mixture. Using your spatula or wooden spoon move your mixture around.
The objective is to “dry” out the mixture and incorporate your spices.
Clumps will form, if they are too big go ahead and break them up.
Once warm and the spices are incorporated you can serve immediately.
This mixture will last about 4-5 days in the fridge. To reheat place the mixture in a pan or pot add about a tablespoon of water and warm until heated through. You may need to add additional water so keep an eye on it.
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