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Lentil Walnut Tacos
Entrees
Course
Difficulty
Easy
Pulse Type
Lentils
Specialty Diet
Gluten-free
Occasion
Earth Friendly
Nutrition
1/2 cup serving
Cook Time
60 minutes
Nutrition
View nutritional facts per serving ›Ingredients
Servings:
Lentils:
- 1 pound lentils, green dried
- 4 cups water
- 1 bay leaf
Lentil Walnut Tacos:
- 1 1/2 cups walnuts halve or pieces; raw, unsalted
- 2 cups lentils cooked
- 1 tbsp taco seasoning
- 2 tsp lime juice
- 1 tsp olive oil
- 4 tortillas white or yellow corn
- Fajita vegetables
- avocado
- garnish cilantro, radishes, hot sauce, cilantro cashew cream, etc.
Instructions
Lentils:
-
In a large pot, sort through green lentils for any hard debris or rocks.
-
Add 4 cups of water and 1 bay leaf and bring everything to a boil.
-
Cover the pot slightly, leaving the lid ajar, and simmer gently for 25-30 minutes. Lentils are ready when the water is fully absorbed and lentils are tender to the bite.
Lentil Walnut Tacos:
-
Preheat the oven to 300 degrees. Spread walnuts onto a baking sheet and bake for 10-12 minutes, until toasted and fragrant.
-
On a large cutting board, chop up walnuts and lentils to add more texture.
-
Add taco seasoning
-
Transfer the chopped lentils and walnuts to a bowl and add taco seasoning, lime juice and olive oil.
-
Warm corn tortillas and layer in the lentil walnut taco filling, fajita vegetables, avocado slices, cilantro cashew cream, and any other desired toppings.
Let's Get Cooking!
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