Lentil-Walnut-Mushroom Taco Filling

Lentil-Walnut-Mushroom Taco Filling

Taco Tuesday meets Meatless Monday in this tasty veggie filling. Keep extra on-hand to stuff in your favorite veggies, or toss with pasta or salad.


  • ½ cup unsalted walnuts
  • 1 cup uncooked green lentils
  • 1 Tbsp cooking oil
  • 1 cup diced yellow onion
  • 4 garlic cloves, finely minced
  • ½ cup crimini mushrooms, finely diced
  • 2 ½ Tbsp Taco Seasoning (found in BriarPatch bulk section)
  • ½ tsp liquid smoke
  • 3 roma tomatoes, diced
  • 2 cups veggie broth
  • ¼ cup cilantro, finely chopped
  • Salt and pepper to taste
  • Cooking oil
  • Optional: ½ cup cooked quinoa


  1. In two separate bowls, submerge walnuts and lentils in warm water and soak for 30 minutes. Drain walnuts and roughly chop on cutting board or in food processor until they’re a meat-crumble-like texture.
  2. In medium-sized pan, warm 1 Tbsp cooking oil. Add onions and garlic and cook for 3-4 minutes until garlic is fragrant. Add mushrooms, stir and cook 2 minutes more. Add crumbled walnuts and taco seasoning; cook 1 minute more.
  3. Drain lentils and add into mixture along with liquid smoke, tomatoes and broth. Mix until combined and bring everything to a boil. Lower to a simmer and cover pot; simmer covered for 20-25 minutes.
  4. Remove lid from pan and sauté until liquid has cooked off and lentils are soft. Fold in cooked quinoa (if using). Remove from heat and mix in cilantro until well-combined. Serve warm.