Lentil Walnut Tacos
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
Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover lentil walnut filling in an airtight container in the refrigerator.
Reheat the filling gently in a skillet over medium heat or in the microwave until warmed through.
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