Lentil Walnut Tacos Recipe

Cooked lentils: These provide a hearty and protein-rich base for the taco filling.

Chopped walnuts: Adds a crunchy texture and nutty flavor to the filling.

Olive oil: Used for sautéing the lentils and walnuts, adding a rich flavor.

Cumin: A warm spice that gives the filling a distinct, earthy flavor.

Paprika: Adds a mild, smoky flavor and a touch of color.

Garlic powder: Provides a convenient way to add garlic flavor without the need for fresh garlic.

Salt: Enhances the overall flavor of the filling.

Taco shells: The vessel for your delicious filling, providing a crispy texture.

Salsa: Adds a fresh, tangy flavor to the tacos.

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

When preparing the lentils for this recipe, ensure they are cooked but still firm to maintain a good texture in the tacos. Overcooked lentils can become mushy and may not provide the desired bite. To enhance the flavor, consider toasting the walnuts lightly in a dry skillet before chopping them. This will bring out their natural oils and add a deeper, nuttier taste to the dish.

• 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.