Lentil-Walnut “Ground Beef”

This content has been archived. It may no longer be relevant

• 

• 

Lentil-Walnut “Ground Beef”

Cook and Prep Time: 30 minutes
Serves: 3

You Need

• 1 ½ cup Lentils (soaked overnight if dry)
• ¾ cup Chopped Walnuts
• 3 cups Vegetable Stock or Water
• 1 Onion, diced
• 1 head Garlic, minced
• 2 tbsp. Tomato Paste
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• 2 tsp. Smoked Paprika
• 2 tbsp. Tamari
• 1-2 tbsp. Balsamic Vinegar
• 2 tbsp. Flax Seeds, ground
• Salt & Pepper, to taste
• Olive Oil or Vegetable Stock, for sautéing

DIRECTIONS

1. Rinse and chop the produce accordingly.
2. Make the lentils. Add 1 part lentils to 2 parts water to a pot. Bring to a boil, then cover, and reduce heat to low for 20 minutes, until tender.
3. Set a pot to medium-high heat. Once hot, add the onion. Stir occasionally to avoid burning. Cook until onion is browned, 6-7 minutes.
4. Add garlic, and cook for 1-2 additional minutes.
5. Add tomato paste, and stir to combine. Cook until aromatic and brick-red in color, about 3 minutes.
6. Add lentils, walnuts, onion powder, garlic powder, and smoked paprika to the pot. Stir to combine evenly and cook until fragrant, 1 minute.
7. Add balsamic vinegar and tamari, and toss to coat (1 minute).
8. Add flax seeds, and stir to combine. Adjust seasonings to taste.
9. Place lentil-walnut mixture in a taco shell. Garnish with lemon or lime juice and fresh herbs. Enjoy!