Lentil and Walnut Tacos

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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Love tacos but looking for a plant-based twist? These Lentil and Walnut Tacos are packed with flavor and texture, offering a satisfying meal that both vegans and meat-lovers will enjoy.

Ingredients for Lentil and Walnut Tacos

Lentils provide a hearty base and are full of protein and fiber. They soak up flavors beautifully. Walnuts, finely chopped, add a nice crunch and healthy fats, complementing the lentils perfectly. Olive oil helps in sautéing the veggies, adding depth to the mix. Onion and garlic are classic for building a flavorful base. The spice mix of chili powder, cumin, smoked paprika, and oregano gives the tacos that authentic Mexican flavor. Add salt and pepper to taste. The toppings — lettuce, tomatoes, vegan cheese, and cilantro — bring freshness and color, while lime wedges on the side add a zesty finish.

Tips & Tricks

  • If you want a bit more heat, add a pinch of cayenne pepper to the spice mix.
  • Use a food processor to quickly chop the walnuts if you're short on time.
  • For a gluten-free option, choose corn tortillas.
  • Cook your own lentils in advance to control the texture and salt level.

Serving Suggestions

These tacos pair wonderfully with a side of guacamole or a fresh corn salad. A chilled glass of margarita or a refreshing agua fresca can make your meal feel like a fiesta.

Frequently Asked Questions

Can I use canned lentils?
Yes, canned lentils work perfectly and save time. Just be sure to drain and rinse them well.
What if I don't have smoked paprika?
Regular paprika will do, but you might miss a bit of that smoky depth. Consider adding a drop of liquid smoke as an alternative.
How long do leftovers last?
The lentil and walnut mixture can be stored in an airtight container in the fridge for up to three days.

Lentil and Walnut Tacos Recipe Walkthrough

First, heat your skillet over medium heat and add that tablespoon of olive oil. Once it's shimmering, toss in the diced onion. Cook until it's translucent, which should take about five minutes. You'll know it's ready when it turns soft and starts to smell sweet.

Next, introduce the garlic to the pan. It's only going to need a minute to release its aroma. Once fragrant, add the cooked lentils and chopped walnuts. Stir well to combine them evenly.

Now, it's time to bring in the spices. Sprinkle in the chili powder, cumin, smoked paprika, and oregano. Give it a good stir to coat everything in those delicious spices. Adjust with salt and pepper as you like. Let this mixture cook for about 5-7 minutes, stirring occasionally to ensure nothing sticks and everything is heated through.

Meanwhile, warm up your taco shells as per the package instructions. Once they're ready, fill each shell with your lentil and walnut mixture. Top with a handful of shredded lettuce, some diced tomatoes, a sprinkle of vegan cheese, and a few cilantro leaves for that fresh burst.

Serve these beauties with lime wedges. A good squeeze of lime over the top right before you dig in makes all the difference!

Why You'll Love This Recipe

  • Hearty and filling without the meat.
  • Packed with protein and healthy fats.
  • Quick and easy to prepare — dinner on the table in under 30 minutes!
  • Customizable toppings to suit everyone's taste.
  • Perfect for meal prep and leftovers.

Ingredients

1 cup cooked brown lentils
1 cup walnuts, finely chopped
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
8 small taco shells
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup shredded vegan cheese
1/4 cup chopped fresh cilantro
Lime wedges for serving

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the cooked lentils and chopped walnuts to the skillet, mixing well.
5. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
6. Cook the mixture for 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
7. Warm the taco shells according to package instructions.
8. Fill each shell with the lentil and walnut mixture.
9. Top with shredded lettuce, diced tomatoes, vegan cheese, and cilantro.
10. Serve with lime wedges on the side.

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