Versatile Lentil and Walnut Stuffing
This stuffing was created to resemble ground meat in texture as well as taste. I call it "versatile" because it really can be used in a lot of recipes, and you’ll find quite a few on the pages of this site in the future. One of its best features is the fact that it adds protein to the dish. The spices can also be altered as needed to complement different uses. If you can think of a recipe that calls for ground beef in conventional cooking, you can think of a use for this.
Versatile Lentil and Walnut Stuffing
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Prep time
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How it's made
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1 cup French lentils, uncooked |
Place into a medium pot and bring to boil over high heat. Once it’s boiling, lower the heat and simmer for 30 minutes. Drain and let cool, uncovered, for 30 minutes. |
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3 cups water |
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6 tbsp water |
Place cooked lentils and all other ingredients in food processor. Pulse until everything is combined, but the mixture is still chunky. |
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3 tbsp olive oil |
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3 cups walnut pieces |
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4 tsp dried oregano |
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3 tsp ground cumin |
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1-3 tsp red pepper flakes (depending on how spicy you like it) |
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1-2 tsp chili powder |
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1 tsp salt |
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