Lentil Pecan Taco Meat


  • 1/2 cup green lentils, rinsed and picked over
  • 1/2 cup roasted pecan pieces*
  • 1/4 tsp. chili powder
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • a few (or more) dashes of your favorite hot sauce
  • salt + pepper


  1. Cook lentils according to package instructions.
  2. Add hot lentils, pecan pieces, chili powder, smoked paprika, cumin, oregano, hot sauce, and salt + pepper to taste to your food processor and pulse until some of the lentils are broken down and the spices are mixed through. Process more/less if desired.
  3. Optional: Sautée your lentil taco meat in a small skillet with about 1 Tbsp. olive oil. The mixture gets hot and a little crispy this way – delicious!
  4. Serve on tacos, with fajitas, on nachos, or on top of a salad!


*If your pecans are whole, do not fret! Dump a handful in your food processor until small chunks remain. Measure out 1/2 cup for this recipe.

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