Easy Lentil Walnut Tacos With Cabbage Lime Slaw Recipe

Name: Easy Lentil Walnut Tacos With Cabbage Lime Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups walnuts, toasted; 1 tablespoon tamari or soy sauce; 1 clove garlic, roughly chopped; 1/2 cup roughly chopped and tightly packed oil-packed sun-dried tomatoes; 1/2 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon apple cider vinegar; 1 1/2 cups cooked brown lentils; a few tablespoons water; 2 cups green cabbage, thinly shredded and tightly packed; 2 cups red cabbage, thinly shredded and tightly packed; 2 scallions, light green and white parts only, chopped; 1 poblano pepper, sliced in half crosswise, seeds removed, and finely diced; 1/2 cup cilantro leaves, chopped; 2 tablespoons olive oil; 2 tablespoons freshly squeezed lime juice; 1 small clove garlic, minced; 2 teaspoons agave or maple syrup; dash red pepper flakes (or to taste), optional; 8 corn taco shells or tortillas, warmed

Servings: persons

1 1/4 cups walnuts, toasted
1 tablespoon tamari or soy sauce
1 clove garlic, roughly chopped
1/2 cup roughly chopped and tightly packed oil-packed sun-dried tomatoes
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon apple cider vinegar
1 1/2 cups cooked brown lentils
a few tablespoons water
2 cups green cabbage, thinly shredded and tightly packed
2 cups red cabbage, thinly shredded and tightly packed
2 scallions, light green and white parts only, chopped
1 poblano pepper, sliced in half crosswise, seeds removed, and finely diced
1/2 cup cilantro leaves, chopped
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 small clove garlic, minced
2 teaspoons agave or maple syrup
dash red pepper flakes (or to taste), optional
8 corn taco shells or tortillas, warmed

1
To make the lentil walnut crumble, place the walnuts in a food processor and pulse 2 to 3 times to break them down. Add the tamari, garlic, sun-dried tomatoes, cumin, chili powder, and vinegar and pulse 2 to 3 times more. Add the lentils and pulse until the mixture is thoroughly incorporated and crumbly (it should resemble taco meat). As you go, add a few tablespoons of water as needed. Set the crumble aside until you're ready to use it (to save time, make the crumble a day in advance). This recipe makes 2 cups, which will keep in an airtight container for up to a week.
2
To make the cabbage slaw, combine the cabbage, scallions, pepper, and cilantro in a large mixing bowl. Whisk together the oil, lime juice, garlic, and agave syrup and pour it over the slaw. Mix well and add a dash of red pepper flakes if desired.
3
To assemble the tacos, distribute the crumble filling evenly among the 8 taco shells. Top with a handful of the slaw, and serve.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/4 cups walnuts, toasted, 1 tablespoon tamari or soy sauce, 1 clove garlic, roughly chopped, 1/2 cup roughly chopped and tightly packed oil-packed sun-dried tomatoes, and more.

Yes, Easy Lentil Walnut Tacos With Cabbage Lime Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Easy Lentil Walnut Tacos With Cabbage Lime Slaw

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