|Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use - see package). Drain off excess water.|
|Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.|
|Add cooked lentils and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.|
source: Oh She Glows, Angela Liddon
While in Estes Park, we had the most amazing camp mom and dad- Runner and Queen Bee. Queen Bee decided that we should not tell Runner what was in the taco meat. He dished up a big serving and half way through eating, turned to his wife of 30 years and asked, "Is this beef or bison?" She calmly told him it was bison ...