Prepping the lentils

1. Start by rinsing the lentils really well with cold water. I used a fine mesh sieve for this step & rinsed them for a couple minutes.
2. Then you want to immerse them in a large bowl with cold water. Ideally, you want to let your lentils soak in this water overnight, but at least 4-6 hours should also work.
3. After they are done soaking, you want to fully get rid of this water & give them another really good, thorough, cold water rinse like you did in the beginning.
4. Now you are ready to cook the lentils

Cooking the lentils

1. In a large saucepan add 3 cups of water to 2 cups of lentils & cooked them over low-medium heat until they were soft & the water had dissolved.
2. I left them uncovered for the first 10 minutes & then covered for the last 10-15 (or until the water was absorbed & they were nice & soft).
3. Remove the lentils from the saucepan & set aside in a bowl while you make the rest of the “meat”.

Taco “meat”

1. In the same saucepan, add the avocado oil, diced onion, mushrooms, & garlic.
2. Sauté this for a couple of minutes until fragrant.
3. Add in the salt, pepper & spices.
4. Add in the lentils & a dash or two of water if needed to get the mixture to your desired consistency. Being careful not too add too much as you will get a mushy final mixture.
5. Mix everything together & add in hemp seeds &/or salsa for more flavour & moisture, if desired.
6. I added this “meat” to cassava flour tortillas with pickled onions, cilantro, jalapeños, diced avocado, & almond feta “cheese.”
7. Enjoy!