Simple Lentil Taco Meat

Name: Simple Lentil Taco Meat
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 can 540ml (19oz) lentils; 1 cup pumpkin seeds, (raw or dry roasted); 2 garlic cloves; 1 tablespoon chili powder; 1 1/2 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/4 teaspoon onion powder; 1/2 teaspoon fine grain sea salt; 1 tablespoon olive oil; Pepper to taste

This simple lentil taco meat is made from lentils and roasted pumpkin seeds. All you need is 15 minutes and a handful of pantry ingredients. It’s an easy, flavorful and versatile vegan protein.

Make a batch of this simple lentil taco “meat” on the weekend and enjoy it in a variety of dishes during the week. All you need to do is toss the ingredients in a food processor, process and you’re done! You can then heat it up in the oven or on the stove and use it in tacos, burritos, salads, bowls and more.

This recipe was originally published in 2019 and has been updated with new photography, more details and extra flavor.

Recipe Ingredients and Notes:

Lentils: I use canned brown lentils. See the FAQ section for using dry lentils.
Pumpkin seeds: You can use raw or dry roasted pumpkin seeds. I tested it with salted dry roasted pumpkin seeds and it turned out great!
Fresh Garlic
Herbs and Spices: We’re adding herbs and spices to make a taco spice mix. You’ll need chili powder, ground cumin, oregano, smoked paprika, onion powder.
Olive Oil: This adds a bit of moisture and healthy fat to the recipe, which helps create a “meaty” texture.
Salt and Pepper

How to Make a Simple Lentil Taco “Meat”

Here are the steps to make a simple lentil taco “meat”.

Roast the Seeds
If using raw pumpkin seeds, preheat the oven to 300℉. Spread the seeds on a baking sheet in a single layer. Roast for 15 minutes or until lightly golden. Watch carefully in the last minutes to avoid burning. Skip this step if using dry roasted pumpkin seeds.
Process
Meanwhile, add the remaining ingredients to a food processor. Once the roasted pumpkin seeds are ready, add them to the food processor as well. Pulse until just combined. Don’t over process as you want to keep some texture from the seeds and lentils.
Heat and Serve
To heat up the lentil taco “meat”, sauté in a pan with oil until heated through and slightly golden, about 5-10 minutes, or cook in the oven for 15 minutes at 350℉.

Lentil Taco “Meat” FAQ:

What Can I Use Instead of Pumpkin Seeds?

You can use walnuts instead of pumpkin seeds if preferred. If using raw walnuts, roast them as you would with the pumpkin seeds. Watch them carefully to avoid burning. Sunflower seeds could also work.

Can I Use Dry Lentils?

I haven’t tried this recipe with dry lentils, so I can’t guarantee the same results. However, some readers have tried it and said that it worked well. If you want to give it a try, cook your lentils according to the package’s instructions and use 1 3/4 cup of cooked lentils for the recipe. Make sure to remove any excess moisture, though they don’t need to be completely dry.

How Can I Use Lentil Taco Meat?

Use lentil taco “meat” in tacos, burritos, taco salads, wraps, bowls and more.

Can I Freeze the Lentil Taco Meat?

Yes! You can freeze the taco meat in a sealable container or freezer bag. To use, cook them directly from frozen on a saucepan with a drizzle of olive oil. Sauté until it’s heated through and it reaches your desired texture. Add extra oil if it gets dry or cook it longer if you need to remove some moisture.

More Recipes That You Can Make With a Can of Lentils:

Simple Lentil Taco Meat

This simple lentil taco meat is made from lentils and roasted pumpkin seeds. All you need is 15 minutes and a handful of pantry ingredients. Use it in a variety of dishes, such as tacos, burritos, salads and more. It's an easy, flavorful and versatile vegan protein.

Course Main Course

Cuisine vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings 6

Ingredients

1 can 540ml (19oz) lentils
1 cup pumpkin seeds, raw or dry roasted
2 garlic cloves
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/2 teaspoon fine grain sea salt
1 tablespoon olive oil
Pepper to taste

Instructions

If using raw pumpkin seeds, preheat the oven to 300℉. Spread the seeds on a baking sheet in a single layer. Roast for 15 minutes or until lightly golden. Watch carefully in the last minutes to avoid burning. Skip this step if using dry roasted pumpkin seeds.
Meanwhile, add the remaining ingredients to a food processor. Once the roasted pumpkin seeds are ready, add them to the food processor as well. Pulse until just combined. Don't over process as you want to keep some texture from the seeds and lentils.
Serve cold or warm in tacos, burritos, salads and more.

Notes

To serve warm: To heat up the lentil taco “meat”, sauté in a pan with oil until heated through and slightly golden, about 5-10 minutes, or cook in the oven for 15 minutes at 350℉.

You can replace the pumpkin seeds with walnuts if preferred.

If you make this lentil taco meat, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

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View Comments

Jenae says:

2019-02-02 at 4:34 pm

Looks amazing! I’m out of pepitas. Can I use something else as a substitute?
- Unsweetened Caroline says:
  
  2019-02-03 at 1:20 pm
  
  Thank you! Walnuts work great. I haven't tried other seeds, but sunflower seeds may work. Hope this helps!
JB says:

2019-02-15 at 11:45 am

This is fantastic I love it! Can I freeze this?
- Unsweetened Caroline says:
  
  2019-02-17 at 1:25 pm
  
  Thank you! I'm happy you love it. I actually have some in the freezer at the moment to try, so I'll update you when I defrost it! :)
Brittany says:

2019-10-23 at 10:30 am

I only have dry lentils in a bag, not canned. Would I need to soak them first and for how long?
- Unsweetened Caroline says:
  
  2019-10-24 at 3:58 am
  
  Hi Brittany, you can certainly use dry lentils! I would recommend using brown or green lentils and cooking them until tender (about 20-30 minutes, then removing any excess water). If the mixture ends up being too dry, you can add an extra touch of oil. The recipe is very forgiving. I hope this helps! :)
  - Brittany says:
    
    2019-10-25 at 8:26 pm
    
    Thanks so much for the response! It came out great!
    - Unsweetened Caroline says:
      
      2019-10-26 at 5:57 am
      
      You're welcome! I'm so happy you liked it! :)
Gaylon Buck says:

2022-02-24 at 4:35 pm

I roast the pumpkin seeds in there shells? I'm not familiar with using them so l thought they may splinter.
Ok, awaiting your reply
- Nourished by Caroline says:
  
  2022-02-28 at 12:00 pm
  
  Hi Gaylon, pumpkin seeds in their shell can be a great snack, but this recipe uses store-bought raw pumpkin seeds without shell. I don't recommend using pumpkin seeds in their shell for this recipe. I hope this helps!