Lentil Walnut Tacos

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the lentils and vegetable broth in a small saucepan.

2. 2

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender.

   Ca. 20 min.

   Kokkens note: Ensure lentils are cooked through but not mushy.

3. 3

   While the lentils cook, heat the olive oil in a large skillet over medium heat.

4. 4

   Add the yellow onion and cook for 5-7 minutes until softened and translucent.

   Ca. 7 min.

5. 5

   Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper.

6. 6

   Cook for 1 minute more, until fragrant.

   Ca. 1 min.

   Kokkens note: Do not burn the garlic.

7. 7

   Add the chopped walnuts and tomato paste to the skillet, stirring to combine.

8. 8

   Once the lentils are cooked, drain any excess liquid and add them to the skillet with the onion and walnut mixture.

9. 9

   Mash about half of the lentil mixture with a fork or potato masher to create a hearty texture, leaving some lentils whole.

   Ca. 2 min.

   Kokkens note: This helps bind the filling together.

10. 10

    Cook the lentil walnut filling for another 5 minutes, allowing the flavors to meld.

    Ca. 5 min.

11. 11

    Warm the corn tortillas according to package directions.

    Ca. 3 min.

    Kokkens note: You can warm them in a dry skillet, microwave, or oven.

12. 12

    Serve the lentil walnut filling in the warm tortillas.

13. 13

    Garnish with fresh cilantro, lime wedges, sliced red onion, and diced avocado, if desired.