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Lentil Taco Meat

A bold, protein-rich plant-based taco filling that delivers the savory texture of ground beef without the heaviness. Perfect for tacos, burrito bowls, and meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dry brown or green lentils, rinsed
  • 2 cups vegetable broth or water
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 14 oz can diced tomatoes, drained
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper (optional)
  • to taste Salt and black pepper
  • 1 tbsp lime juice
  • 2 tbsp chopped fresh cilantro

Method
 

Cooking Lentils
  1. Add lentils and broth to a saucepan. Bring to a boil, then reduce heat and simmer for 18–20 minutes until tender but not mushy. Drain excess liquid if needed.
Cooking Base
  1. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until soft.
  2. Stir in garlic and cook for 30 seconds until fragrant.
Mixing Ingredients
  1. Add chili powder, cumin, smoked paprika, oregano, and cayenne. Stir for 1 minute to toast spices.
  2. Mix in cooked lentils and diced tomatoes. Cook for 5–7 minutes, stirring occasionally.
  3. Lightly mash about one-third of the lentils for a meatier texture while keeping some whole.
  4. Season with salt, pepper, lime juice, and cilantro. Adjust spices to taste.

Notes

Do not overcook lentils; they should stay slightly firm. Toast spices before adding liquid for stronger flavor. Drain tomatoes to avoid excess moisture. Mash only part of the mixture for best texture balance.