Heat a large pan on medium heat with olive oil. Sauté the garlic and green onion until fragrant and translucent. Separate the green and white part of the onion and use only the green part of the onion for this recipe.

Add one can of diced fire roasted tomatoes and mix well. You do not have to drain the tomatoes.

Stir in your lentils that have been sorted and cleaned. You don’t have to soak the lentils because they will cook through later in this process.

Blend in the taco spice mix. Cook for 5-7 minutes to allow the lentil mixture to absorb the seasoning.

Stir in the vegetable broth and bring to a boil. Adjust salt and pepper if necessary. Once the lentils are at a boil, cover and let simmer until the lentils are cooked through.

In an individual bowl, or taco salad bowl, add your shredded lettuce as a base, then top with the vegan taco meat, black beans, corn, guacamole, salsa, and chipotle aioli.