This Lentil Taco Meat is a hearty, flavorful, plant-based filling perfect for tacos, bowls, or nachos. Quick and healthy weeknight meal.

Scale

1 tablespoon olive oil

1 small onion, finely diced

2 garlic cloves, minced

1 ½ cups cooked brown or green lentils

2 tablespoons tomato paste

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

½ cup vegetable broth

Optional toppings: chopped cilantro, avocado, lime wedges, shredded lettuce

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1. Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until softened.

2. Stir in lentils, tomato paste, chili powder, smoked paprika, cumin, oregano, salt, and pepper; cook until fragrant.

3. Pour in vegetable broth and simmer until mixture thickens, about 5–7 minutes.

4. Taste and adjust seasoning as needed.

5. Serve as taco filling in tortillas, bowls, or nachos with desired toppings.

Pulse some lentils in a food processor for a meatier texture.

Refrigerate up to 4 days or freeze for 2 months.

Add chipotle for smoky heat.

Use brown or green lentils for best texture.