Lentil Walnut Tacos Recipe

Cooked lentils: These are small legumes that become soft when cooked and add protein and fiber to the tacos.

Chopped walnuts: Walnuts add a crunchy texture and a nutty flavor that pairs well with the lentils.

Olive oil: Used for cooking the lentils and walnuts, it adds a smooth richness.

Cumin: A warm spice that gives the taco filling a slightly smoky taste.

Paprika: Adds color and a mild peppery flavor.

Garlic powder: Brings a savory depth without needing fresh garlic.

Salt: Enhances all the flavors in the dish.

Taco shells: The crunchy or soft shells hold all the filling and toppings.

Salsa: Adds a fresh, tangy, and slightly spicy topping.

Shredded lettuce: Provides a cool, crisp contrast to the warm filling.

One of the most important steps in this Lentil Walnut Tacos Recipe is cooking the lentils and walnuts together in the skillet. Here’s a simple way to make sure they cook just right and taste great:

1. Heat the olive oil over medium heat. You want it warm enough to sizzle but not so hot that it smokes.
2. Add the cooked lentils and chopped walnuts to the skillet. Spread them out so they’re in a single layer as much as possible.
3. Let them cook without stirring for a minute or two. This helps the walnuts get a little toasty and crunchy.
4. Stir everything gently, then keep cooking for about 5 minutes. This lets the flavors mix and the lentils warm up nicely.
5. When you add the spices—cumin, paprika, garlic powder, and salt—stir well so every bite gets some flavor.

Doing it this way makes the walnuts crunchy and the lentils soft but warm, which is what makes these tacos so tasty. If you stir too much or cook on too high heat, the walnuts might burn or the lentils could get mushy. Taking your time helps everything cook evenly.

When I first made this, I rushed and stirred constantly, which stopped the walnuts from getting that nice toasted flavor. Now, I like to let them sit for a bit before stirring—it really makes a difference. Also, using just a little olive oil keeps the filling moist without being greasy.

This simple cooking step helps bring out the best taste and texture in your taco filling, making every bite something to look forward to!

• cooked lentils - Substitute with black beans: Black beans provide a similar texture and protein content, making them a great alternative.

• chopped walnuts - Substitute with sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor, and are a good option for those with nut allergies.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in cooking.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can mimic the earthiness of cumin.

• paprika - Substitute with chili powder: Chili powder adds a similar smoky and spicy flavor, enhancing the overall taste of the dish.

• garlic powder - Substitute with onion powder: Onion powder provides a similar savory depth, though it will have a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the overall taste of the tacos.

• taco shells - Substitute with lettuce wraps: Lettuce wraps offer a low-carb and gluten-free alternative, providing a fresh and crunchy texture.

• salsa - Substitute with pico de gallo: Pico de gallo is a fresh, chunky salsa that adds a similar flavor profile with a bit more texture.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and can hold up better to the moisture in the tacos.

• Allow the lentil walnut mixture to cool completely before storing. This helps prevent condensation, which can make the mixture soggy.
• Transfer the cooled mixture into an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• Store the container in the refrigerator if you plan to use the mixture within 3-4 days. This keeps the lentils and walnuts fresh and flavorful.
• For longer storage, place the airtight container in the freezer. The mixture can be frozen for up to 3 months without losing its taste and texture.
• When ready to use, thaw the frozen mixture in the refrigerator overnight. This gradual thawing helps maintain the quality of the lentil walnut mixture.
• Reheat the mixture in a skillet over medium heat, adding a splash of olive oil if needed to restore its original texture. Stir occasionally to ensure even heating.
• If you have leftover taco shells, store them in their original packaging or in a resealable plastic bag to keep them crisp. Keep them in a cool, dry place.
• Salsa and shredded lettuce should be stored separately in the refrigerator. Use airtight containers to keep the salsa fresh and prevent the lettuce from wilting.
• When assembling the tacos after storage, warm the taco shells according to package instructions, then fill them with the reheated lentil walnut mixture, salsa, and shredded lettuce for a quick and delicious meal.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of olive oil to the pan. Place the lentil walnut mixture in the skillet and stir occasionally until heated through, about 5-7 minutes. Warm the taco shells separately in another dry skillet for about 1-2 minutes on each side.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the lentil walnut mixture evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat in the oven for about 10-15 minutes, stirring halfway through. Warm the taco shells in the oven for the last 5 minutes, either wrapped in foil or placed directly on the oven rack.

• Microwave Method: Place the lentil walnut mixture in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 2-3 minutes, stirring halfway through. Warm the taco shells by wrapping them in a damp paper towel and microwaving for about 30 seconds.

• Toaster Oven Method: Preheat the toaster oven to 350°F (175°C). Place the lentil walnut mixture in an oven-safe dish and cover with foil. Heat for about 10-12 minutes, stirring halfway through. Warm the taco shells by placing them directly on the toaster oven rack for the last 3-4 minutes.

• Air Fryer Method: Preheat the air fryer to 350°F (175°C). Place the lentil walnut mixture in an air fryer-safe dish or on a piece of foil. Heat for about 5-7 minutes, shaking the basket halfway through. Warm the taco shells by placing them in the air fryer for the last 2-3 minutes.

• Skillet: A flat-bottomed pan used for cooking the lentil and walnut mixture over medium heat.

• Spatula: A tool used for stirring and mixing the ingredients in the skillet.

• Measuring cups: Used to measure the lentils and walnuts accurately.

• Measuring spoons: Used to measure the olive oil, cumin, paprika, garlic powder, and salt.

• Taco shells: The vessel for holding the lentil walnut mixture and toppings.

• Microwave or oven: Used to warm the taco shells according to package instructions.

• Knife: Used for chopping the walnuts.

• Cutting board: A surface for chopping the walnuts.

• Serving spoon: Used to fill the taco shells with the lentil walnut mixture.

• Bowl: Used to hold the salsa and shredded lettuce for easy access during assembly.

Prepare ingredients in advance: Cook and chop the lentils and walnuts ahead of time to streamline the cooking process.

Use pre-made salsa: Opt for store-bought salsa to save time on chopping and mixing.

Pre-wash lettuce: Wash and shred the lettuce in advance, storing it in the fridge until needed.

Batch cook: Make a larger batch of the lentil walnut mixture and freeze portions for future quick meals.

Microwave taco shells: Warm the taco shells in the microwave instead of the oven to save a few minutes.