Description
This Lentil Taco Meat recipe offers a flavorful, plant-based alternative to traditional taco meat. Using brown lentils, aromatic spices, and optional ground walnuts for added texture, this dish can be made either quickly in the Instant Pot or on the stovetop. It’s a nutritious, versatile filling perfect for tacos, burritos, or salads.
Ingredients
Main Ingredients
- 1 small onion, chopped
- 1 large jalapeno, stem and seeds removed, diced (Include the seeds if you like it spicy.)
- 2 cloves garlic, minced (Or a scant ½ tsp garlic powder.)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 cup dry brown lentils, sorted, rinsed and drained (Sub green lentils, if desired.)
- 1 teaspoon fine sea salt
- Optional: ½ cup raw walnut halves (Omit or substitute ⅓ cup raw sunflower seeds for nut-free option.)
Liquids
- 2 ¼ cups water for Instant Pot method
- 3 ¼ cups water for stovetop method
Instructions
- Prepare the Ingredients: Chop the onion and jalapeno, remove jalapeno seeds if desired for less heat, and mince the garlic. Rinse and drain the lentils, ensuring any debris is removed.
- Instant Pot Cooking: Combine all ingredients except walnuts in a 6-quart Instant Pot. Lock the lid, set valve to sealing, and cook on high pressure for 8 minutes. The pot will take about 10 minutes to reach pressure.
- Process Walnuts: While the lentils cook in the Instant Pot, pulse the walnut halves in a food processor until crumbly. Set aside.
- Release Pressure and Combine: Once cooking is complete, carefully perform a quick release of pressure. Remove the lid safely, strain any excess liquid from the lentils, then stir in the ground walnuts. Let the mixture stand for a few minutes to thicken before serving.
- Stovetop Cooking – Sauté: Preheat a soup pot or large sauté pan over medium heat. Add the chopped onion and jalapeno, sautéing for about 5 minutes until softened. Add garlic and spices, cooking for 30 seconds while stirring constantly to release their flavors.
- Simmer Lentils: Add rinsed lentils, 3 ¼ cups water, and salt to the pot. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for about 20 minutes, or until lentils are tender.
- Process Walnuts for Stovetop: While lentils simmer, pulse walnuts in a food processor until crumbly and set aside.
- Combine and Finish: Once lentils are cooked, strain away excess liquid. Stir in ground walnuts and let stand a few minutes before serving to allow flavors to meld and the texture to thicken.
Notes
- Include jalapeno seeds if you prefer a spicier dish.
- For a nut-free version, substitute walnuts with raw sunflower seeds.
- This recipe works well as a filling for tacos, burritos, or salads.
- Storing leftovers in an airtight container refrigerated for up to 4 days is recommended.
- Green lentils can be used instead of brown lentils but may alter cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-inspired
