Lentil Ground Beef Alternative for Veggies
Transform your favorite vegetarian dishes with this hearty and flavorful Lentil Ground Beef Alternative! Packed with protein-rich lentils, savory mushrooms, and a seasoning blend of smoked paprika, cumin, and chili powder, this plant-based meat substitute is the ultimate versatile addition to your kitchen. Cooked in a rich vegetable broth and enhanced with soy sauce and tomato paste, this recipe delivers a savory umami punch, while optional walnuts add a satisfying crunch for textural complexity. Perfect for tacos, pasta sauces, casseroles, or stuffed peppers, this meatless alternative comes together in just 45 minutes and is sure to please vegans, vegetarians, and omnivores alike. Discover a healthier, sustainable way to savor your favorite meals without sacrificing flavor!
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Recipe Information
Ingredients
- 1 cup Dry brown or green lentils
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 1 cup Button mushrooms, finely diced
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.5 cup Walnuts, finely chopped (optional, for texture)
Instructions
Rinse the lentils under cold water and pick out any debris or damaged lentils.
In a medium pot, combine the lentils and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
While the lentils are cooking, heat the olive oil in a large skillet over medium heat.
Add the finely diced onion and sauté for 3-4 minutes, or until softened and slightly translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced mushrooms and cook for 5-6 minutes, or until the mushrooms have released their moisture and are golden brown.
Stir in the soy sauce, tomato paste, smoked paprika, ground cumin, chili powder, salt, and pepper. Mix well to coat the mixture.
Add the cooked lentils to the skillet, stirring to combine with the mushroom mixture. Cook for an additional 3-4 minutes, allowing the flavors to meld together.
If using walnuts, stir them in at this point for added texture and a nutty flavor.
Taste and adjust seasoning if necessary. Remove from heat and let cool slightly before using in your favorite recipes.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 25.2 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 314 mg | 24% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3826 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
