Lentil and Walnut Tacos

Ingredients

• 1 cup brown or green lentils
• 2 cups vegetable broth
• 1 cup walnuts
• ½ yellow onion
• 2 cloves garlic
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 8 corn or flour tortillas
• ½ cup salsa (optional)
• 1 avocado (optional)
• ¼ cup fresh cilantro (optional)
• 1 lime (optional)

Steps

1. Rinse lentils thoroughly. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid and set aside.
2. While lentils cook, finely chop the onion and mince the garlic. Roughly chop the walnuts.
3. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
4. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Add the cooked lentils and chopped walnuts to the skillet. Mash lightly with a fork or potato masher to combine and create a taco meat-like texture. Cook for 5-7 minutes, stirring occasionally, until heated through and flavors are well combined.
6. Warm tortillas according to package directions.
7. Serve the lentil and walnut mixture in warm tortillas, topped with your favorite optional garnishes like salsa, sliced avocado, fresh cilantro, and a squeeze of lime.