Nutty May: Let’s Eat Walnut Lentil Tacos

CONTRIBUTORS

Spring is full of surprises, and not just the weather. So, what do you cook?

What about tacos? The walnutty filling will nourish and comfort you whatever the weather, and you don’t have to turn on the oven. To top them, reach for the nuts again—almonds, this time for a faux sour cream you can use on everything from baked potatoes to fruit parfaits.

Bonnie-Hearn-Hill-Walnut-Tacos-with-Almond-Sour-Crema-3

Looking for more amazing plant-based meat alternative recipes to try? Here's a few for starters!

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Let us know how you dress up your favorite delicious lentil tacos, and send us a pic on the links below, we love to see your creative ideas! Also feel free to share any of your favorite plant-based recipes to make and share it on our ➡️Share A Recipe⬅️ page with the Assuaged community!

Nutty May: Let’s Eat Walnut Lentil Tacos

Yield: 6-8

Author: Bonnie Hearn Hill

prep time: 35 M cook time: 35 M total time: 1H 10M

ingredients:

1 1/2 cups blanched almond slices, soaked for minimum 1 hour in boiling hot water
2 tbsp lemon or lime juice
2 tsp apple cider vinegar
1 cup green lentils, rinsed
1 cup walnuts, coarsely chopped
3 cups vegetable broth
1/4 cup water
Olive oilor avocado oil
1 small yellow onion, coarsely chopped
1 avocado, cubed
1 small bunch cilantro, washed, dried, and chopped
2 cloves garlic, coarsely chopped
1 tbsp chili powder
2 tsp ground cumin
1 1/2 tsp dried oregano
Himalayan pink salt & pepper, to taste
Sriracha, to taste
8 organic white corn tortillas

instructions:

How to cook Vegan Walnut Lentil Tacos

Combine lentils and vegetable broth in a saucepan and bring to a simmer. Cook uncovered about 30 minutes or until tender, adding more broth if necessary.
While lentils cook, place soaked almonds, cider vinegar, lemon juice, and salt to taste into a high-speed blender for almond sour cream.
Drain lentils and mix chili powder, cumin, and oregano in along with sriracha to taste.
Pour mixture, along with walnuts, into food processor and pulse until coarse. Don't over-process!
Pour about 1 tbsp cooking oil into pan and heat over medium.
Add onion and garlic and sauté until onions are lightly browned and translucent.
In a large bowl, combine with lentil-walnut taco filling. Mix well, adding water to keep from drying out.
Cook tortillas quickly in oil and blot off oil and fold into taco shapes. (Carefully use a toothpick to hold together if necessary.
Fill each shell with lentil-walnut mixture, avocado, cilantro, and almond sour crema.

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Nutty May: Let’s Eat Walnut Lentil Tacos

What about plant-based tacos? The walnutty filling will nourish and comfort you whatever the weather, and you don't have to turn on the oven.

Nutty May: Let’s Eat Walnut Lentil Tacos