In a medium to large skillet, add all of the ingredients (excluding the toppings).
Cook over medium/low hear while stirring often for 10-15 minutes. If the mixture seems too dry, you can add small amounts of water (1-2 tablespoons at a time). Set aside.
Take one taco shell and fill with the lentil mixture ¼ to ½ full.
Add toppings of your choice on top and serve.
Nutritional information does not include taco shells or toppings. It is only for the vegan taco meat.Substitute Beans instead of Lentils: You can absolutely use a bean instead of lentils. Black and kidney beans work really well in this recipe. Because they're a little bigger than lentils, I like to give them a bit of a mash while cooking with the other ingredients.Freeze taco filling - This is a great recipe to double and freeze what you don't use. Store in a freezer safe container or a freezer ziploc bag. Will last up to 6 months. To thaw, place in the refrigerator overnight and heat on the stove.To cook lentils from dried - If you are making lentils from dried rather than using canned lentils, combine 1 cup of dried lentils with 2 cups of water in a medium saucepan. Bring to a boil. Then reduce to a simmer and cover. Simmer for about 20 minutes, until lentils are tender and water has been absorbed. Use cooked lentils in recipe as instructed.