Ingredients
- Sprouted corn tortillas
- Cheesy Sauce (optional, link to recipe below)
Cooked lentils:
- 1 cup brown lentils (195 g)
- 2 cups water (475 ml)
Walnut Lentil Taco Mix:
- 1 cup walnuts, toasted (100 g)
- 2 tablespoons tomato paste (40 g)
- 3 garlic cloves, grated
- 1 teaspoon smoked paprika (4 g)
- ½ teaspoon dried tarragon
- ¾ teaspoon sea salt (6 g)
- ¼ cup water (60 ml)
Tomato, onion, and kale mixture:
- Kale, thinly chopped
- A few small shakes of Braggs or coconut aminos
- Cherry tomatoes, quartered
- Red onion, minced
Instructions
Cook the lentils:
- Rinse and drain the dried lentils and place them in a small pot with the water.
- 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.
For the Walnut Lentil Taco Mix:
- 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 spoon.
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. We like to 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.