LENTIL TACO MEAT

Lentil Taco Meat image

Provided by @MakeItYours

Number Of Ingredients 14

1 cup brown lentils (172g)
4 cups vegetable broth, reserve 1 1/2 cups for later (950 ml)
1 tablespoon olive oil (15 ml)
1 cup yellow onion, chopped (114g)
1 tablespoon garlic, minced
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon ancho chili powder
2 teaspoons ground cumin
1 teaspoon Mexican oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 cup freshly squeezed lime juice, from about 4 limes

Steps:

Bring 2 1/2 cups of vegetable broth to a boil in a medium sized saucepan. Meanwhile, rinse the lentils in a strainer, then add them to the broth once it boils. Cover and reduce heat to a simmer and cook for 30 to 35 minutes until tender, then uncover and cook for 6 to 8 minutes to thicken.
Heat up the olive oil in a large skillet over medium high heat, then saute the chopped onion for roughly 4 minutes. Add the minced garlic and stir constantly for one minute.
Add the tomato paste and the dried spices and cook for a minute, while stirring constantly.
Put the cooked lentils in the skillet and stir until well blended. Pour in 1 1/2 cups of the remaining vegetable broth and cook uncovered for 10 minutes, stirring occasionally and adding filtered water when necessary, as this meat will absorb a lot of liquid.
Remove from the heat and stir in the freshly squeezed lime juice. If you want, you can mash the lentils or put half in a food processor to change up the texture and appearance.
Serve while still warm.