Lentil Walnut Tacos

Photography By: Chef Amy Symington

Embark on a culinary journey with our lentil walnut tacos, a sensational plant-based twist on a classic favourite! Packed with wholesome ingredients and bursting with flavours, these tacos are a celebration of vibrant, nutritious goodness.

Our star ingredients, lentils and walnuts, come together to create a hearty and protein-rich filling that’s as satisfying as it is delicious. The lentils provide a rich, earthy taste while the walnuts add a delightful crunch, making each bite a delightful textural experience. Recipe by Chef Amy Symington.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 6

Ingredients

Filling:

  • 1 1/2 cups Dry brown lentils, rinsed and sorted
  • 1 tablespoon Olive oil
  • 1/2 cup Red onion, finely chopped
  • 4 cloves Garlic, minced
  • 1/4 cup Tomato paste
  • 1 tablespoon Cumin
  • 2 teaspoons Oregano
  • 2 teaspoons Chili powder
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • Cayenne pepper, to taste
  • 1 teaspoon Red wine vinegar
  • 1 cup Walnuts, toasted and finely chopped

Mango avocado salsa:

  • 1 cup Mango, diced
  • 1 clove Garlic, minced
  • 1 Avocado, diced
  • 1/4 cup Red onion, finely chopped
  • 1 Jalapeños, seeded and finely chopped
  • 1 cup Cilantro, finely chopped
  • 1 tablespoon Lime zest
  • 3 tablespoons Lime juice, approx. 1 lime
  • 6 6-inch corn tortillas

Preparation

  1. In medium saucepan, cover lentils with cold water. Bring to a boil, reduce heat and simmer until cooked, about 20 minutes. Drain and set aside.
  2. In medium frying pan, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds.
  3. Add tomato paste and spices. Stir well to combine, and cook for 1-2 minutes.
  4. Add cooked lentils, vinegar, and walnuts and heat through, adding water if necessary to reach desired “taco meat” consistency.
  5. In a small bowl, combine all ingredients for the salsa. Cover and set aside in the fridge.
  6. To serve, divide filling between tortillas and top with salsa.

Chef’s tip: To make this recipe nut-free, replace the walnuts with crumbled tempeh.

Looking for other delicious plant-based recipes? You’ll love our Avocado Fries and our Pumpkin Alfredo!