Wednesday, May 7, 2014


I just had a little Cinco de Mayo get together and made this lentil "meat" to use as a filling in the tacos. Because it is versatile and so yummy, the next day, with the leftovers,  I used it to make a Mexican rice bowl. I even ate some of it on it's own for a meal.  It was delicious both ways. Feel free to explore with this recipe. It is really great for entertaining.


Ingredients for the lentil "meat":

2 cup dry lentils
1 tablespoon olive oil
1/2 cup onions, chopped
1 red pepper, chopped
1 celery stick, chopped
1/4 cup corn
4 garlic cloves, chopped
1/2 cup veggie broth
2 tablespoons sundried tomatoes
1/2 of a chipotle pepper (about 1 teaspoon)
2 tablespoons coconut nectar (or agave)
1 tablespoon cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
Salt and pepper to taste

Preparation for the lentil "meat":

In a medium saucepan, cook the lentils in 8 cups of water for about 30 minutes until they are very tender (they will be easier to mash if slightly over cooked).
Drain the water and reserve the lentils.

Heat oil in a skillet over medium heat. Add the onions and cook for 3-4 minutes until translucent.
Add the red pepper, celery, corn, and garlic and cook for another 4-5 minutes to soften.

In the meantime in a blender, put together the 1/2 cup of veggie broth, sundried tomatoes, chipotle pepper, coconut nectar, cumin, oregano, and the chili pepper. Mix until the sauce is thick and well blended.

Pour the lentils and the sauce over the onion mixture and cook a few minutes, mixing thoroughly. Mash the mixture slightly to give it more of a ground "meat" feel.
Season with salt and pepper.

To assemble:

12 taco shells
Lentil meat recipe
Toppings of your choice (vegan cheese, salsa, guacamole, lettuce, tomatoes, avocados, rice, vegan sour cream...)

Serve about 1/4 cup of lentil "meat' in each shells, top with your favorite Mexican topping and enjoy!

Makes 6 servings

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