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Lentil Walnut Tacos

Prep: 10 min

Cook: 20 min

2 servings

Easy

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.

Anti-Inflammatory Ingredients

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

Ingredients

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

Instructions

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.

Step 2: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

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.

Step 4: Prepare lettuce leaves on plates. Spoon the lentil-walnut mixture into each lettuce leaf.

Step 5: Top with slices of avocado and a squeeze of fresh lime juice before serving.