Pregnancy Friendly Vegan Lentil Walnut Tacos
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Learn more →Ingredients
4 servings
For the filling
- 1 cup green or brown 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 chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp cayenne pepper (optional)
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- ½ cup fresh salsa or pico de gallo
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving
Instructions
- 1
Combine the lentils and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are tender but still hold their shape. 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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