Lentil Walnut Taco Meat

Heat a medium sauté pan or saucepan over medium heat and add the onion with a pinch of salt, and cook until translucent.  For oil-free cooking, add water as needed if the onion sticks, about a tablespoon at a time. (Or cook the onion in a neutral-tasting oil).

Turn down the heat, add the chopped walnuts, and cook for about 2 minutes, stirring frequently.

Then add chili powder, oregano, cumin, paprika, garlic powder, and onion powder.  Stir to coat and cook for about 30 seconds.

Add the cooked lentils, vegetable broth, and tamari.  Start with 1/2 cup of vegetable broth if using a saucepan and 2/3 cup if using a sauté pan.

Bring to a gentle simmer (no need to boil).  Cover and cook for 10 minutes, stirring occasionally so the lentils soak up the seasonings.

If the mixture becomes too dry, add more broth to hydrate the lentils. If there’s still excess liquid after 10 minutes, remove the lid and cook until it evaporates, stirring frequently.

Taste, adjust for seasoning, mash some of the lentils for a creamier texture, and stir in the fresh lime juice.

Warm tortillas in a hot skillet for 10 to 15 seconds per side, then fill with taco meat and toppings.