Rinse lentils and sort through to make sure there are no rocks or twigs—trust me, those don’t get soft when cooked. Place lentils in a 3-5 quart pot or high-sided skillet with 2.5 cups chicken stock, the salsa, and the taco seasoning. Give a quick stir. Bring to a boil the reduce to a simmer. Simmer, covered, for approximately 30 minutes. After 30 minutes, stir and taste. The lentils should be soft, but still hold their shape. If they’re not quite soft enough, add a little more stock (or even water) and allow to cook for another few minutes or until done.

For tacos, use the lentil taco “meat” just like you would ground beef in a hard or soft taco shell and add your favorite toppings.

For nachos, lay tortilla chips out on a sheet pan and top with shredded cheese (Monterey Jack or Colby Jack work best). Place under low broiler for 2-3 minutes or until cheese is melted and chips are warm. Add remaining toppings of your choice and serve!