Lentil Taco ‘Meat’
Lentil Taco ‘Meat’
My love affair with all things lentils continues!!!
Don’t get me wrong, I love me some carne asada but I’ve grown increasingly picky about where the meat Satya and I consume comes from. Until I can buy meat from farmers I know, I’m going to eat less of it.
Also? I’m not a fan of processed meat substitutes. Like margarine, saccharine and most Frankenstein creations from Big Food, the truth eventually surfaces about their toxicity.
Also? I’m not a fan of processed meat substitutes. Like margarine, saccharine and most Frankenstein creations from Big Food, the truth eventually surfaces about their toxicity.This recipe may be my favorite right now, and I believe it will appeal to the meat-eaters in your life!!!
It has a crumbly ground beef texture, is slightly chewy due to the onion and celery (this is not refried bean slurry texture) and the spices are the BOMB!
This is also a fabulous way to feed many people on a budget. A pound of lentils costs $2.29. A pound of ground beef that I would consider eating on a regular basis, upwards of $10/lb.
Lastly, I’m usually not a stickler for precisely following recipes but I would definitely ‘open’ up the spices in oil first (as directed), instead of sprinkling them in later. An extra step that will pay off in flavor.
P.S. this recipe includes harissa, a North African hot chili paste, but you could use tomato paste.
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LENTIL TACO ‘MEAT’ (Serves 4)
INGREDIENTS
2-3 C cooked brown/green lentils (I used super basic Goya)
1 TBS oil
2 TBS worcestershire sauce
1 heaping TBS harissa
1/2 large red onion, minced
1-2 celery stalks, minced
SPICES
1 TBS ground cumin
1-2 TSP garlic powder
1/2 TSP smoked paprika (better than regular paprika)
1/2 TSP dried oregano
1/4 TSP chili powder
1/2 TSP salt
DIRECTIONS
Cook lentils per instructions, drain and set aside. [2 C dried lentils may yield 5ish C cooked lentils.] ** DO NOT OVERCOOK. The texture you want is softened throughout; still holding shape but easily crumbly.
Heat oil on low and stir in the five spices and salt. Continue stirring for about 3-5 minutes until fragrant. **You want them to open up but NOT burn!
Add celery and onion, continue stirring on low for 5-8 minutes until onion softens. Celery will still have a crunch to it.
Stir in worcestershire sauce and harissa. [This entire mixture is now your spice base.]
Add drained lentils.
Stir for 3-5 minutes until well incorporated.
Enjoy high vibrational eating!
Catherine & Satya
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Catherine Tingey
Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 31 years and teaching privately for 11 years.
About the Author
Catherine Tingey+ Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 31 years and teaching privately for 11 years.
