Seed Oil Free Vegan Cilantro Lentil Walnut Tacos
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Learn more →Ingredients
4 servings
For the filling
- 1 cup brown or green lentils, rinsed
- 2 ½ cups vegetable broth
- 1 cup raw walnuts, roughly chopped
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 ½ tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- salt and pepper to taste
For serving
- 8 small corn tortillas
- ½ small red cabbage, thinly shredded
- 1 avocado, sliced
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- hot sauce, to taste (optional)
Instructions
- 1
Combine the lentils and vegetable broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are tender and have absorbed most of the liquid. Drain any excess liquid and set aside.
- 2
While the lentils cook, heat a large skillet over medium heat. Add the chopped walnuts and toast, stirring frequently, for 3–4 minutes, until fragrant and lightly golden — watch closely, as they can burn quickly. Transfer to a plate and set aside.
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