Walnut Lentil Taco Meat
by Chef Alexa Joan Walnut-Taco Meat in a Burrito Bowl


  • Baking Sheet
  • Food Processor
  • Pot
  • Saute Pan
  • Spatula or Wooden Spoon


  • 1 Cup Lentils
  • 1 Bay Leaf
  • 1 Cup Lentils (Brown/Green)
  • 1 T Oil
  • Onions (Optional)
  • Chili Powder
  • Cumin
  • Pink Himalayan Sea Salt
  • Black Pepper
  • Other Spices to your liking


  1. Cook your Lentils about 40-45 minutes until cooked all the way through.
    • In a Pot
    • 2 Cups Water
    • 1 Cup Lentils
    • Bay Leaf
    • 1/2 teaspoon Salt
    • Bring to a boil then simmer on Low.
    • Once cooked – Let Cool.
  2. Toast your Walnuts
    • Preheat Oven to 350
    • Place walnuts on a Baking Sheet
    • Toast your Walnuts about 5-7 minutes
    • Let them Cool.
  3. Take your cooled Walnuts and Lentils and add to your Food Processor. Pulse until broken up, not too much then you will have mush.
  4. In a Saute pan, if using Onions, add your oil, Heat your Pan and oil on Medium heat, once warm add your onions and a pinch of sea salt.
    • Saute your onions until translucent, then add your spices. If you want to incorporate heat then add a pinch of Cayenne.
  5. If not using Onion, Heat the oil in your saute pan, then add your Walnut-Lentil mixture. Using your spatula or wooden spoon move your mixture around.
    • The objective is to “dry” out the mixture and incorporate your spices.
    • Clumps will form, if they are too big go ahead and break them up.
  6. Once warm and the spices are incorporated you can serve immediately.

This mixture will last about 4-5 days in the fridge. To reheat place the mixture in a pan or pot add about a tablespoon of water and warm until heated through.  You may need to add additional water so keep an eye on it.

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