FOR THE LENTIL-WALNUT MEAT (makes 2 1/2 cups):
- 1 cup uncooked French green lentils
- ( you will need 1 3/4 cups cooked lentils )
- 1 cup walnut pieces, toasted
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon fine grain sea salt, or to taste
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons water
FOR THE TOPPINGS/WRAPS:
- 1-2 bell peppers, thinly sliced
- 1/2-1 large onion, thinly sliced (I used 1/2 onion, but next time will use 1 for ample leftovers)
- Cashew Sour Cream (see below for link)
- Diced tomatoes or salsa
- Green onion & fresh lime juice, for garnish
- lettuce wraps (large romaine, Ice-burg, or Butter lettuce leaves)
- Other topping options: Sliced avocado, hot sauce, cilantro, etc.
- Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use – see package). Drain off excess water.
- Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden. Set aside to cool for a few minutes.
- Saute the pepper + onion filling: Add 1/2-1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15-20 minutes, reducing heat if necessary and stirring frequently, until translucent.
- Prepare the taco meat: Add 1 3/4 cups cooked lentils ( you’ll have some leftover ) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.
- Prepare the rest of your vegetable toppings and wash + dry the lettuce wraps.
- Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sauteed peppers + onion, and the rest of your desired toppings.
- Leftovers can be stored in the fridge in sealed containers to be enjoyed the next couple days. The cashew cream will keep for at least a week in the fridge.
Makes 8 large tacos