Lentil Taco Meat Recipe
This lentil taco meat recipe is a smoky, saucy, and protein-packed vegetarian alternative to ground beef. It's made with ready-to-eat beluga lentils simmered in a rich chipotle tomato sauce and is absolutely perfect for using in tacos or quesadillas, loaded on top of nachos or a sweet potato, or in burrito bowls. Whether you're building tacos, burrito bowls, or nachos, this is the kind of meat-free filling that actually sticks and brings flavor.
I use this regularly in my meal prep because it's so versatile - it's the perfect blend of smoky and spicy and is packed with plant-based protein! Similar recipes you might like include these tofu sofritas, these black bean enchiladas, or this refried bean recipe. These chipotle sofritas are a similar high-protein filling perfect for burritos, tacos, etc.
Ingredient Notes
Exact measurements are listed in the recipe card below, but here are a few quick notes:
- Beluga lentils: I use the ready-cooked ones to keep it quick. If using dried, cook them first until tender but not mushy.
- Sofrito: That's the classic combo of onion, carrot, and celery finely diced.
- Chipotle paste: This brings the smoky depth. You can use chipotle in adobo or sub in smoked paprika + chili powder.
- Tomato paste + chopped tomatoes: These give the sauce body and richness.
- Spices: The mix of cumin, paprika, oregano, and cayenne gives it a taco-inspired flavor.
- Soy sauce + apple cider vinegar: A great combo for savory depth and brightness.
- Lime juice: Added at the end to keep things fresh.
Variations & Substitutions
- Make it milder: Omit the cayenne and reduce chipotle paste.
- Use a different lentil: Green or brown lentils work fine too.
- Add more veg: Finely chopped mushrooms or red bell peppers would go great.
- No chipotle? Use smoked paprika and a splash of hot sauce.
How To Make Lentil Taco Meat
Here's a quick overview - detailed instructions are in the recipe card.
Step 1) Saute the Aromatics
Sauté the onion, carrot, and celery in oil until soft.
Step 2) Add the Tomato & Chipotle Paste
Add garlic, then stir in the tomato paste and chipotle paste and cook until darkened. Add soy sauce, vinegar, and chopped tomatoes. Simmer briefly.
Step 3) Add Seasonings and Lentils
Add the lentils, seasonings, and stock. Simmer until thick (about 15-20 mins). Finish with lime juice and serve hot.
Top Tips \ Chef's Notes
- Let the tomato paste cook down properly - this adds a richer flavor.
- Simmer uncovered so the sauce reduces and clings to the lentils.
- If the sauce thickens too much, add a splash of water or stock to loosen it.
- This makes great leftovers - the flavor deepens overnight!
Storage
To store your lentil taco meat in the fridge, place the leftovers in an airtight container for up to 4 days. If you want to freeze your leftovers, freeze them for up to 2 months and defrost overnight in the fridge.
For best results when reheating, warm on the stove or microwave with a splash of water.
How To Serve?
Serve your lentil taco meat in one of the following ways - although honestly, this smoky chipotle recipe is amazing in so many different ways.
- Taco shells or tortillas with avocado lime crema to dip
- Skillet nachos with cheese and jalapeño sauce
- Over rice in a burrito bowl
- In a lettuce wrap for a low-carb option
- Stuffed inside bell peppers or sweet potatoes
FAQs
Can I use dry lentils instead of cooked?
Yes - just cook about ¾ cup dry lentils and add them once tender.
Is it spicy?
It's moderately spicy, but you can easily adjust the chipotle and cayenne to suit your taste.
Can I meal prep this recipe?
Absolutely - it holds up really well in the fridge or freezer.
What if I don't have chipotle paste?
Use ½ teaspoon smoked paprika and a pinch of chili powder or a splash of hot sauce.
Lentil Taco Meat Recipe
This lentil taco meat recipe is a smoky, saucy, and protein-packed vegetarian alternative to ground beef. It’s made with ready-to-eat beluga lentils simmered in a rich chipotle tomato sauce and is absolutely perfect for using in tacos or quesadillas.
Ingredients
- 1 tablespoon olive oil
- 250g ready-to-eat beluga lentils
- 1 cup chopped tomatoes
- 1 cup vegetable stock
- 1 cup sofrito mixture (diced onion, carrot, celery)
- 2 garlic cloves, minced
- 2 tablespoon tomato paste
- 2 tablespoon chipotle paste
- 1 teaspoon light brown sugar
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon onion salt
- 0.5 teaspoon cayenne pepper
- 1 teaspoon cumin
- Salt, to taste
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- ½ lime, juice
Instructions
- Heat the olive oil in your pan and add the sofrito mixture. Saute for 5-6 minutes until softened, then add in the minced garlic and saute for another minute or two.
- Add the tomato paste and chipotle paste, and stir both into the sofrito until the tomato paste has darkened in color (2-3 minutes).
- Add the soy sauce and apple cider vinegar, followed by the chopped tomatoes. Stir both into the vegetables until combined.
- Then, add the seasonings, light brown sugar and the beluga lentils. Stir together and leave the lentils to simmer for 15 - 20 minutes until thick and saucy. Taste and season with salt as needed.
- Squeeze over the lime juice and serve with a scoop of sour cream or creme fraiche!
Notes
This recipe is so perfect served with a squeeze of lime juice, picked red onions (I literally slice red onions thinly and massage them with a little lime or lemon juice), a scoop of creme fraiche or sour cream, and some chopped cilantro.
Serve on a baked sweet potato, with rice or quinoa and charred sweetcorn, in tacos with melty cheese, or however else you fancy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 262Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1432mgCarbohydrates: 23gFiber: 7gSugar: 5gProtein: 14g
