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  • Writer's pictureLaverne Banderk

Lentil Walnut Tacos

Tired of your regular taco Tuesday? Then you need to try this simple, healthy, meatless alternative, filled with the same flavours and texture we all love in a taco. Toasted walnuts and lentils make up this taco "meat", and the seasonings and toppings give it that perfect flavour. This is a great meal for a busy weeknight, as it comes together in less than 30 minutes, or can easily be prepped on the weekend and enjoyed later in the week.

This lentil taco meat also works well as a topping for salads, mixed into pasta, or baked in enchiladas or burritos.

Ingredients (for 2 servings or 4 tacos):

1 tbsp olive oil (or avocado oil)

1/2 cup finely chopped onion

1/2 cup chopped walnuts

2 cloves garlic, finely minced

1 cup cooked lentils (red or green)

1/2 tbsp cumin

1/2 tbsp chili powder

Pinch of cayenne pepper (or more to taste)

Salt and pepper to taste

2 tbsp chopped cilantro

Fresh lime juice

Whole wheat tortilla shells (or preferred shells/wraps)

Optional toppings: chopped jalapeños, diced tomatoes, salsa, shredded cheese, lettuce


Cook lentils according to package directions, drain and set aside (or use drained and rinsed canned lentils).

Heat the oil in a medium-sized pan over medium heat and add the onions and walnuts. Cook for 2 to 3 minutes until the onions are translucent and the walnuts toasted. Add the minced garlic and cook for another minute.

Add the cooked lentils to the pan, along with the cumin, chili powder, cayenne pepper, salt and pepper. Lower the heat slightly, and mix well until combined, and cook for another 2 to 3 minutes until heated through. If mixture seems dry, add 2 to 3 tbsp of water.

Warm tortilla shells slightly in oven or microwave. Divide lentil mixture among 4 tortillas and top with freshly squeezed lime juice, cilantro, and other optional toppings. Enjoy!

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