Tacos with Super Veggie Lentil Taco "Meat" adapted from www.ordinaryvegetarian.com


I used to make tacos at least once a week. Two ingredients I had cut out of my eating are ground turkey and cheese. So what do I put inside my tacos? Hmmmm. Look online for vegan taco meat and you get many hits. But the one recipe that most people went to was the "Super Veggie Lentil Taco "Meat" by www.ordinaryvegetarian.com. I followed the recipe to a "T". But, I think I left a little too much liquid in the lentil mix. But.... my husband didn't gag, and he actually had a second helping. YAY!!!!!
Along with the lentil meat I added corn, chopped cilantro, homemade salsa, and black olives.
Hope you like it!

Super Veggie Lentil Taco "Meat (makes about 3 cups)


1 cup brown lentils, rinsed and picked over
1 medium yellow onion, diced
3 cloves of garlic, minced
1/2 large bell pepper, chopped (any color)
1 cup sliced mushrooms (any kind)
1 carrot, peeled and sliced
2 ribs of celery, sliced
1 1/2 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1 tsp oregano
1 bay leaf
dash cayenne
1/2-1 cup vegetable broth 
3 tbsp tomato paste
1 tbsp lime juice


 1.Cook lentils and set aside. (Bring 2 cups of water and 1 cup lentils to a boil, bring down to simmer for 20 min or until water is gone). 
2. Saute onion for 3 minutes in large saute pan. Add 1/2 cup vegetable broth in skillet. Stir in the garlic, bell pepper, and mushrooms and cook for another 3 minutes. Add in the carrots, celery, chili powder, cumin, paprika, oregano, bay leaf, and cayenne stirring constantly. Stir in the lentils. Keep the heat at medium low and cover for 10 minutes.


3. Remove from heat. Remove bay leaf and stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved--do not puree. Serve hot.


Makes six 1/2 cup servings, which could be used to make 12 tacos, 6 burritos, 6 taco salads, or 6 nacho platters.