Spicy Lentil & Walnut Tacos Recipe
This recipe is rated 4.5 out of 5.
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Budget friendly
Comfort food
Entertaining
Main meals
This teamwork by lentils, mushrooms, and walnuts results in a mince that is just as hearty — and likely more flavourful — than your traditional one! Special thanks to your spice rack for the assist.
You will need
Serves 4
- 500 g button mushrooms
- 1/2 cup walnuts
- 2 tablespoons olive oil
- 1/2 onion, finely diced
- 1 garlic clove, crushed
- 1 teaspoon chilli flakes
- 1-2 x 28 g sachets taco seasoning, or use seasoning recipe from this dish
- 400 g tin lentils, rinsed and drained
- 8 taco shells
Taco Toppings
- 1-2 smashed avocados, or this guacamole
- 1 cup cashew sour cream
- 3 cups finely shredded iceberg lettuce
- 2 cups diced tomatoes
- 1 cup finely sliced red capsicum
- 1 cup grated grated dairy-free cheese
- 1/2 cup coriander, chopped, to garnish
Recipe: Taste for Life
Directions
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Step 1
Finely chop the mushrooms into tiny cubes, and use a food processor to grind the walnuts into a coarse crumb. Set aside.
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Step 2
In a saucepan, heat olive oil over medium heat. Fry the onion, garlic and chilli flakes for 5 minutes, until the onion is translucent. Add the chopped mushrooms and fry for a further 5 minutes, stirring occasionally, until they begin to soften. Stir in the taco seasoning and 1/2 cup water and simmer for 30 seconds.
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Step 3
Stir the lentils into the mushroom mixture, along with the ground walnuts. Cook, stirring, for 2 minutes, or until the mixture thickens. Remove from heat and keep warm until ready to serve.
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Step 4
Meanwhile, heat the taco shells according to the packet instructions.
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Step 5
Place all the taco toppings in separate bowls, including the hot lentil and walnut filling, and the hot taco shells. Serve straight away, filling tacos to your taste.
Variation
For a lighter lunch option, replace the taco shells with cos lettuce leaves!
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Recipe: Taste for Life
