Lentil Taco Meat

Lentil Taco Meat

1 Tbsp. Olive Oil (optional to saute vegetables)

1 cup diced onion

1 cup sliced mushrooms

3 cloves garlic minced
1 cup diced carrots
1 cup diced celery
1 cup diced red bell pepper
1 Tbsp. tomato paste
1 T “some like it hot”, or
1 ½ tsp. chili powder
½ tsp. smoked paprika
1 tsp. oregano
2 tsp. cumin
1 bay leaf
2 cups vegetable broth, more if needed.
1 cup green or brown lentils
1 Tbsp. lime juice

Heat large skillet on the stove top to med-high heat, add onions and sauté until tender.  Add mushrooms and garlic and cook for about 3 minutes or until just cooked through.  Add carrots, celery, peppers and garlic and cook for about 1 minute.  Turn down the heat if the vegetables start to get too dark, then add the tomato paste and spices and cook until it starts to caramelize on the bottom of the pan.  De glaze the pan with ¼ cup of the broth, then stir in the remaining broth and lentils and bring to a boil.  Lower the heat to medium-low, cover and simmer for about 30 minutes, stir occasionally add more water or broth if mixture starts to dry out. 

Remove from the heat and drain of any excess liquid as necessary (don’t want to soggy), remove the bay leaf and stir in the lime juice.  Transfer the mixture to a food processor and pulse, do not puree, a few times until resembles hamburger or is crumbly.  Season to taste.

¼ cup – 147 calories, 9g protein, 1g fat, 28g carbs, 0mg col, 8g fiber 5g sugars