Name: Lentil Taco Meat Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 250g ready-to-eat beluga lentils; 1 cup chopped tomatoes; 1 cup vegetable stock; 1 cup sofrito mixture (diced onion, carrot, celery); 2 garlic cloves, minced; 2 tbsp tomato paste; 2 tbsp chipotle paste; 1 tsp light brown sugar; 1 tsp smoked paprika; ½ tsp dried oregano; ½ tsp onion salt; ½ tsp cayenne pepper; 1 tsp cumin; Salt, to taste; 1 tbsp soy sauce; 1 tbsp apple cider vinegar; ½ lime, juice

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Why You’ll Love This Recipe

This lentil taco meat is not only a healthy, vegetarian option but also packed with bold flavors. The beluga lentils provide a hearty texture, while the chipotle tomato sauce gives it a smoky, spicy kick. It’s quick to make, ready in 30 minutes, and makes a great filling for tacos, bowls, or even as a topping for baked sweet potatoes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tbsp olive oil
250g ready-to-eat beluga lentils
1 cup chopped tomatoes
1 cup vegetable stock
1 cup sofrito mixture (diced onion, carrot, celery)
2 garlic cloves, minced
2 tbsp tomato paste
2 tbsp chipotle paste
1 tsp light brown sugar
1 tsp smoked paprika
½ tsp dried oregano
½ tsp onion salt
½ tsp cayenne pepper
1 tsp cumin
Salt, to taste
1 tbsp soy sauce
1 tbsp apple cider vinegar
½ lime, juice

directions

Sauté the Sofrito: Heat olive oil in a pan over medium heat. Add the sofrito mixture (diced onion, carrot, and celery) and sauté for 5–6 minutes, until softened. Add the minced garlic and sauté for another 1–2 minutes.
Add Tomato Paste and Chipotle Paste: Stir in the tomato paste and chipotle paste, cooking for 2–3 minutes until the tomato paste darkens in color.
Add Liquids and Tomatoes: Add the soy sauce and apple cider vinegar, followed by the chopped tomatoes. Stir to combine.
Season and Simmer: Add the light brown sugar, smoked paprika, oregano, onion salt, cayenne pepper, cumin, and beluga lentils. Stir everything together, then let it simmer for 15–20 minutes, until the mixture thickens and becomes saucy.
Final Seasoning: Taste and adjust seasoning with salt as needed.
Add Lime: Squeeze the lime juice over the mixture and stir it in.
Serve: Serve with a scoop of sour cream or crème fraîche for extra creaminess.

Servings and timing

Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Spicy Kick: Add more chipotle paste or a sliced jalapeño for extra heat.
Sweet and Savory: Serve over baked sweet potatoes for a sweet and savory twist.
Vegan Option: Skip the sour cream or use a dairy-free alternative like cashew cream.
Add Vegetables: Toss in additional vegetables like bell peppers or corn for a more colorful dish.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan over low heat, adding a splash of water if necessary to loosen the sauce. You can also freeze the mixture for up to 3 months.

FAQs

Can I use a different type of lentil?

Yes, you can use green or brown lentils, but they may take a little longer to cook. Beluga lentils are ideal because they hold their shape and cook quickly.

Can I make this recipe ahead of time?

Yes, this recipe stores well in the fridge and can be made ahead of time. The flavors will continue to develop as it sits.

What can I serve this with?

This lentil taco meat is versatile! Serve it in tacos, on rice or quinoa, over a baked sweet potato, or as a topping for salads or bowls.

Can I make this spicier?

Yes, if you like it spicy, add more chipotle paste, cayenne pepper, or a fresh chili.

Can I freeze this lentil taco meat?

Yes, you can freeze the lentil taco meat for up to 3 months. Be sure to let it cool completely before transferring it to an airtight container or freezer bag.

Conclusion

This Lentil Taco Meat recipe is the perfect vegetarian option for taco night, offering a smoky, flavorful filling that’s rich in protein and easy to make. With its hearty texture and bold flavors, it’s sure to be a crowd-pleaser for both vegetarians and meat-eaters alike. Whether served in tacos, bowls, or with your favorite side, it’s a delicious and healthy alternative to traditional taco meat.

Lentil Taco Meat Recipe

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This Lentil Taco Meat recipe offers a smoky, spicy, and protein-packed vegetarian alternative to ground beef. Made with beluga lentils and chipotle tomato sauce, it’s perfect for tacos, bowls, or as a topping for baked sweet potatoes.

Author: Amy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Dish
Method: Simmering
Cuisine: Mexican
Diet: Vegetarian

Instructions

Sauté the Sofrito: Heat olive oil in a pan over medium heat. Add the sofrito mixture and sauté for 5–6 minutes until softened. Add the garlic and sauté for another 1–2 minutes.
Add Tomato Paste and Chipotle Paste: Stir in the tomato paste and chipotle paste, cooking for 2–3 minutes until the tomato paste darkens in color.
Add Liquids and Tomatoes: Add soy sauce, apple cider vinegar, and chopped tomatoes. Stir to combine.
Season and Simmer: Add brown sugar, smoked paprika, oregano, onion salt, cayenne pepper, cumin, and beluga lentils. Let it simmer for 15–20 minutes until the mixture thickens and becomes saucy.
Final Seasoning: Taste and adjust seasoning with salt as needed.
Add Lime: Squeeze lime juice over the mixture and stir it in.
Serve: Serve with a scoop of sour cream or crème fraîche for extra creaminess.