This teamwork by lentils, mushrooms, and walnuts results in a mince that is just as hearty -- and likely more flavourful -- than your traditional one! Special thanks to your spice rack for the assist.
You will need
- 500 g button mushrooms
- 1/2 cup walnuts
- 2 tablespoons olive oil
- 1/2 onion, finely diced
- 1 garlic clove, crushed
- 1 teaspoon chilli flakes
- 1-2 x 28 g sachets taco seasoning, or use seasoning recipe from this dish
- 400 g tin lentils, rinsed and drained
- 8 taco shells
15 mins to prep
15 mins to cook
Finely chop the mushrooms into tiny cubes, and use a food processor to grind the walnuts into a coarse crumb. Set aside.
In a saucepan, heat olive oil over medium heat. Fry the onion, garlic and chilli flakes for 5 minutes, until the onion is translucent. Add the chopped mushrooms and fry for a further 5 minutes, stirring occasionally, until they begin to soften. Stir in the taco seasoning and 1/2 cup water and simmer for 30 seconds.
Stir the lentils into the mushroom mixture, along with the ground walnuts. Cook, stirring, for 2 minutes, or until the mixture thickens. Remove from heat and keep warm until ready to serve.
Meanwhile, heat the taco shells according to the packet instructions.
Place all the taco toppings in separate bowls, including the hot lentil and walnut filling, and the hot taco shells. Serve straight away, filling tacos to your taste.