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Green Lentil and Walnut Tacos

Recipe adapted from Oh She Glows' Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat

Ingredients

  • 1 1/4 cups cooked green lentils 3/4 cup uncooked
  • 1 cup walnuts
  • 1 Tbsp olive oil
  • 3 Tbsp water (add more if it seems dry)
  • 1 Tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6 inch corn tortillas
  • cilantro, chopped
  • guacamole
  • taco sauce (I used Ortega, mild)
  • white onion, diced
  • lime

Instructions

  1. Cook green lentils on the stove. Add them to a small pot with 1 1/2 cups water, bring to a boil, and then reduce to a simmer. Cook for 20-30 minutes until lentils are tender. Preheat the oven to 300 degrees and spread walnuts on a baking sheet lined with foil. Toast in the oven for about 10 minutes. Check them after the first 5 minutes, and then keep an eye on them so they don't burn.

    2. Blend lentils, nuts, olive oil, and all spices in a food processor or blender until well combined and a thick paste forms. 

    3. Warm the lentil "meat" up in a pan on medium heat for a few minutes, or just microwave. Add to tortillas with taco sauce, cilantro, onion, guacamole, and a squeeze of lime.