This is my absolute favorite 'anchor' recipe. I call it the 'Everything' crumble because it’s not just for tacos—it’s your protein for bowls, salads, and even breakfast scrambles. We're batching this to save you 30 minutes of cooking every night this week.

Adjust quantities based on your target servings above.

• The Texture: 1.5 cups raw walnut halves (finely chopped until they look like coarse crumbs).
• The Bulk: 2 cans (15 oz) brown or green lentils, rinsed and very well-drained.
• The Umami: 2 tbsp soy sauce or liquid aminos + 1 tbsp tomato paste.
• The Spice: 2 tbsp taco seasoning (look for one with chipotle or smoked paprika).
• The Liquid: 1/2 cup mild salsa (acts as a binder).

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1. The 'Dry Toast' (Don't Skip This!) Heat a large skillet over medium heat. Do not add oil yet. Toss in your chopped walnuts. We are drawing out the oils to create a meaty, firm texture.

Pro Tip: Stir constantly. They go from 'fragrant' to 'burnt' in about ten seconds.

2. Build the Flavor Base Add the tomato paste and taco seasoning directly to the dry walnuts in the pan. Stir for 30 seconds to 'toast' the spices. Now, deglaze the pan by adding the soy sauce and a splash of water. It will sizzle and smell incredible.

3. The Simmer & Mash Add the drained lentils and salsa. Using a potato masher or the back of a heavy wooden spoon, lightly press down on about 1/3 of the mixture. This releases the starches from the lentils and binds everything together so it doesn't just fall out of your taco shell.

4. The Cool Down (Critical for Prep) If you put hot 'meat' into a sealed container, it will steam and turn to mush by Wednesday. Spread the mixture out on a rimmed baking sheet to cool for at least 15 minutes before portioning into your glass containers.

• Night 1: Standard tacos with quick-pickled onions.
• Night 2: Taco salad with a creamy lime-tahini dressing.
• Night 3: Loaded sweet potato with a scoop of this crumble and avocado.