Ingredients (Serves 4):

For the Lentil Walnut Taco Filling:

  • 1 cup cooked green or brown lentils (about ½ cup dry lentils, cooked)
  • ½ cup walnuts, finely chopped
  • 1 tbsp olive oil (or water for oil-free)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp oregano
  • Salt and pepper, to taste
  • 1-2 tbsp tomato paste
  • ¼ cup vegetable broth (or water)

For Serving:

  • 8 small corn or flour tortillas
  • Fresh toppings (e.g., diced tomatoes, shredded lettuce, chopped cilantro, diced avocado, vegan cheese, lime wedges)
  • Salsa or hot sauce (optional)

Instructions:

1. Prepare the Lentils:

  • If using dried lentils, rinse them and place them in a pot with water. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until tender. Drain and set aside.

2. Sauté the Aromatics:

  • Heat olive oil (or water) in a large skillet over medium heat.
  • Add the diced onion and cook for 3-4 minutes, until softened.
  • Add the minced garlic and cook for another minute until fragrant.

3. Make the Taco Filling:

  • Add the chopped walnuts to the skillet, stirring to combine with the onions and garlic.
  • Stir in the cooked lentils, cumin, smoked paprika, chili powder, oregano, salt, and pepper.
  • Add the tomato paste and vegetable broth, stirring to evenly coat the mixture and letting it cook for 5-7 minutes, until it becomes thick and well-seasoned.

4. Warm the Tortillas:

  • Warm the tortillas on a skillet or directly over a flame for a few seconds on each side, until they’re soft and pliable.

5. Assemble the Tacos:

  • Spoon the lentil walnut mixture into each tortilla.
  • Top with your favorite fresh toppings such as diced tomatoes, shredded lettuce, cilantro, avocado, or vegan cheese.
  • Add salsa or a squeeze of lime juice for an extra burst of flavor!

Nutritional Information (Per Serving, Approx.):

  • Calories: ~300 kcal
  • Carbohydrates: ~30g
  • Protein: ~12g
  • Fat: ~15g
  • Fiber: ~10g
  • Sodium: ~300mg (depending on toppings and added salt)

Tips:

  • Customize the Spice: Adjust the chili powder and smoked paprika to suit your spice preference.
  • Make It Oil-Free: Sauté with water or vegetable broth instead of oil if you prefer an oil-free dish.
  • Meal Prep: The lentil walnut filling can be made ahead and stored in the refrigerator for up to 4 days. Reheat before serving.
  • Serving Suggestions: These tacos are great with a side of rice, beans, or even a simple green salad.

These Vegan Lentil Walnut Tacos are an easy, delicious, and nutrient-packed option that brings great texture and flavor to taco night.