LunchDinnerMain Course

Lentil Walnut Tacos

Name: Lentil Walnut Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 0.5 cup brown lentil rinsed; 1.5 cup vegetable broth; 0.5 cup walnut chopped; 1 tbsp olive oil; 0.5 pcs yellow onion finely diced; 2 clove garlic minced; 1 tsp chili powder; 0.5 tsp cumin; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper ground; 2 tbsp tomato paste; 8 pcs corn tortilla; 1 pcs lime cut into wedges; 0.25 cup cilantro chopped; 0.25 pcs red onion thinly sliced (optional); 1 pcs avocado diced (optional)

These hearty and flavorful lentil walnut tacos are a delicious plant-based alternative to traditional ground meat tacos. The filling is rich, savory, and offers a satisfying texture. Perfect for a quick weeknight meal or a casual gathering.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 448 kcal

VeganVegetarianGluten-free

Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.5 cupbrown lentil, rinsed
1.5 cupvegetable broth
0.5 cupwalnut, chopped
1 tbspolive oil
0.5 pcsyellow onion, finely diced
2 clovegarlic, minced
1 tspchili powder
0.5 tspcumin
0.5 tspsmoked paprika
0.5 tspsalt
0.25 tspblack pepper, ground
2 tbsptomato paste

for serving

8 pcscorn tortilla
1 pcslime, cut into wedges
0.25 cupcilantro, chopped
0.25 pcsred onion, thinly sliced(optional)
1 pcsavocado, diced(optional)

Equipment

saucepan · fork · skillet · potato masher

The method

Step by step

1
Combine the lentils and vegetable broth in a small saucepan.
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.
About 20 min
Cook’s note: Ensure lentils are cooked through but not mushy.
3
While the lentils cook, heat the olive oil in a large skillet over medium heat.
4
Add the yellow onion and cook for 5-7 minutes until softened and translucent.
About 7 min
5
Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
6
Cook for 1 minute more, until fragrant.
About 1 min
Cook’s note: Do not burn the garlic.
7
Add the chopped walnuts and tomato paste to the skillet, stirring to combine.
8
Once the lentils are cooked, drain any excess liquid and add them to the skillet with the onion and walnut mixture.
9
Mash about half of the lentil mixture with a fork or potato masher to create a hearty texture, leaving some lentils whole.
About 2 min
Cook’s note: This helps bind the filling together.
10
Cook the lentil walnut filling for another 5 minutes, allowing the flavors to meld.
About 5 min
11
Warm the corn tortillas according to package directions.
About 3 min
Cook’s note: You can warm them in a dry skillet, microwave, or oven.
12
Serve the lentil walnut filling in the warm tortillas.
13
Garnish with fresh cilantro, lime wedges, sliced red onion, and diced avocado, if desired.

Per serving

Nutrition

71%Score

Calories: 447.9kcal
Protein: 14.2g
Carbs: 57.5g
Fat: 21.2g
Fibre: 12g
Sugar: 5.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover lentil walnut filling in an airtight container in the refrigerator.

Reheating

Reheat the filling gently in a skillet over medium heat or in the microwave until warmed through.