Lentil Walnut Tacos

10 min

Prep time

20 min

Cook time

Servings

325

Calories

These lentil walnut tacos mix the heartiness of lentils and the crunch of walnuts, spiced with turmeric and garlic for an anti-inflammatory boost. Wrapped in lettuce leaves, they're a refreshing, gluten-free take on a classic, incorporating omega-3 rich walnuts and fiber-packed lentils for a nutritious lunch.

Ingredients

2 servings

1 cup green lentils, rinsed
1/2 cup walnuts, chopped
1 clove garlic, minced
1 tsp turmeric
1 tsp cumin
1 tsp smoked paprika
1 tbsp olive oil
to taste salt
to taste black pepper
6 large lettuce leaves (for serving)
1 medium avocado, sliced
1 fresh lime, juiced

Fights inflammation

Garlic2/10 Turmeric1/10 Walnuts2/10 Olive Oil1/10 Avocado2/10

Instructions

1
Step 1
Step 1: Cook lentils in a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then simmer covered for 15-20 minutes until tender. Drain excess water.
2
Step 2
Step 2: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3
Step 3
Step 3: Add cooked lentils and chopped walnuts to the skillet. Stir in turmeric, cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes, stirring frequently until the mixture is heated through and flavors meld.
4
Step 4
Step 4: Prepare lettuce leaves on plates. Spoon the lentil-walnut mixture into each lettuce leaf.
5
Step 5
Step 5: Top with slices of avocado and a squeeze of fresh lime juice before serving.