Rye Free Vegan Lentil Walnut Tacos

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the filling

1 cup green or brown lentils, rinsed
2 ½ cups vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.BONAFIDE PROVISIONS ORGANIC Vegetable Broth NO SALT ADDED
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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
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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