Taco night gets a serious upgrade when lentils and toasted walnuts team up as the filling — the combination is hearty, deeply savory, and genuinely satisfying in a way that surprises people every single time. The walnuts add a meaty, slightly crunchy texture that plays beautifully against the tender lentils, while smoked paprika, cumin, chili powder, and a hit of soy sauce build layers of bold, complex flavor. Tomato paste and fresh lime juice round everything out, giving the filling that rich, slightly tangy depth you'd expect from a well-seasoned taco. Everything gets piled into warm, lightly charred corn tortillas — naturally free of any animal products — and topped with crisp shredded red cabbage, creamy avocado slices, and fresh salsa for color and crunch. This recipe makes four generous servings, so it's just as good for a weeknight dinner as it is for feeding a small crowd. It's the kind of meal that converts skeptics without trying, because the flavors do all the talking.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
