For 2 1/2 cups of cooked lentils, you will need to cook 1 cup of dried lentils (195g). Here’s the perfect method for cooking lentils so they aren’t mushy or under done.
Rinse and drain the dried lentils and place them in a small pot with 2 cups of water (475ml).
Bring the lentils to a boil and then immediately turn the heat way down until they reach just a simmer.
Leave them simmering without a lid for 30-37 minutes, until all of the water is absorbed and the lentils are soft, but not falling apart. It might take longer depending on your elevation.
Add the cooked lentils, toasted walnuts, tomato paste, garlic, paprika, tarragon, sea salt and water to your food processor and pulse just until everything is combined.
Don’t process the mixture so much that it turns into a mushy paste. If there are some lentils still intact, that’s totally fine. You want the mixture to have plenty of texture.
You might have to stop the food processor and push the mixture down from time to time with a wooden spoo
For the Tomato, onion and kale mixture:
Add the kale to a bowl, add the aminos and massage with your hands until the kale shrinks in size.
Add the tomatoes and onions and stir.
For the Cheesy Sauce:
This is totally optional. These tacos are still bomb without it, but if you’re making them for meat and dairy eaters, add the cheesy sauce. If you’re going for the sauce, use the cheesy sauce from this mac and cheese recipe.
Assemble the tacos:
Heat the tortillas, drizzle a little cheesy sauce on each one, add the taco mix and top with the tomato, onion, kale mixture.
Notes
BAM! Delicious tacos ready to go! Gather your friends, tell them taco cat spelled backwards is taco cat, and dig in.