Vegan Lentil Taco Filling

I am not a vegan, but sometimes I like to pretend I am and see if I miss meat in things where it seems really necessary... like tacos.  

What is a taco without meat?  A glorified quesadilla?  Basically, only minus the melty, cheesy delicious goodness- so more like a sub par, un-melty, un-glorious quesadilla.  How depressing.  

My mind was changed with this recipe however- I didn't miss the meat.  It has all the flavor you expect in tacos, lends itself very well to keeping a taco together, and is incredibly satisfying.  

You go lentils.  Show that ground beef who's boss.

• 1 cup dried lentils, rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 can fire roasted diced tomatoes
• 2 1/2 cups vegetable broth
• 1/2 cup salsa (I used salsa verde)
• Optional: Taco seasoning- to taste

1.  In a large stockpot add lentils, chili powder, cumin, oregano, onion powder, garlic powder, diced tomatoes, and vegetable stock.  Bring to a boil, cover and cook for 30 minutes, or until lentils are tender.
2. Once lentils are tender, cook uncovered until excess liquid has evaporated. Turn heat to low and stir in salsa, and taco seasoning to taste (I find that with bland salsa more flavor is needed).  With a potato masher, incorporate the salsa into the lentils, and mash until desired consistency.
3. Serve over taco salad, with tortillas, or alongside Spanish rice. 

Yields 6 servings.