Lentil Taco "Meat"

By contessawannabe

Ingredients

• ◦1 tbs olive oil, optional
• ◦1 medium onion, diced (1 1/2 cups)
• ◦3 closed garlic, mined (1 tbs)
• ◦1/2 large red bell pepper, chopped (1/2 cup)
• ◦3 oz mushrooms, slices (1 cup)
• ◦1 cup green or brown lentils, rinsed and drained
• ◦1 medium carrot, sliced (1/2 cup)
• ◦2 rubs celery, sliced (1 cup)
• ◦1 1/2 tbs chili powder
• ◦1 tsp ground cumin
• ◦1/2 tsp smoked paprika
• ◦1 tsp dried oregano
• ◦1 bay leaf
• ◦1 dash cayenne pepper, optional
• ◦1 cups low-sodium vegetable brother, plus more if needed
• ◦1 tbs tomato paste
• ◦1 tbs lime juice

Preparation

Step 1

1.Heat 1/4 cup water or oil (if using) in large skillet over medium heat. Ass onion, and sauté 3 minutes.
2.Stir in garlic, bell paper and mushrooms, and cook 3 minutes, adding up to 2 tbs water if mixture starts to stick to skillet.
3.Add lentils, carrot, celery, chili powder, cumin, paprika, oregano, bay leaf, and cayenne (if using), and sauté 1 minutes.
4.Stir in broth, and bring to a boil. Lower heat to medium-0low, cover, and simmer 30 minutes, stirring occasionally. If mixture starts to dry out, add up to 1/4 cup water or broth.
5.Remove from heat, and drain off excess liquid (a bit of liquid is fine.) Remove bay leaf, and stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, or until texture is crumbly (do not purée.) Serve warm.