This recipe is the perfect way to detox when you've had a little too much mac and cheese or mashed potatoes recently. Freshen your next lunch with these tacos, which are packed with protein, vitamins, antioxidants, healthy fats, and good carbs to get you through your day.
FOR THE LENTIL-WALNUT MEAT (MAKES 2 1/2 CUPS):
1 cup uncooked French green lentils (you will need 1 3/4 cups cooked lentils)
1 cup walnut pieces, toasted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon fine grain sea salt, or to taste
1 1/2 tablespoons extra virgin olive oil
2 tablespoons water
FOR THE TOPPINGS/WRAPS:
1-2 bell peppers, thinly sliced (I used one, but next time I will use 2 for ample leftovers)
1/2-1 large onion, thinly sliced (I used 1/2 onion, but next time will use 1 for ample leftovers)
Cashew Sour Cream (see below for link)
Diced tomatoes or salsa
Green onion & fresh lime juice, for garnish
lettuce wraps (large romaine, Iceburg, or Butter lettuce leaves)
Other topping options: Sliced avocado, hot sauce, cilantro, etc.
Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use - see package). Drain off excess water.
Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
Saute the pepper + onion filling: Add 1/2-1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15-20 minutes, reducing heat if necessary and stirring frequently, until translucent.
Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.
Prepare the rest of your vegetable toppings and wash + dry the lettuce wraps.
Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sauteed peppers + onion, and the rest of your desired toppings.
Leftovers can be stored in the fridge in sealed containers to be enjoyed the next couple days. The cashew cream will keep for at least a week in the fridge. Use sour cream leftovers on sandwiches, wraps, stirred into salad dressings, on vegan nachos, or with chili or soup.
Read the full recipe here.