Lentil Takoraisu (Okinawa Taco Rice)

Ingredients

2 Tbsp (30 mL) canola oil

2 cups (500 mL) white onion, small dice

¼ cup (60 mL) garlic, minced

3 Tbsp (45 mL) chili powder

3 Tbsp (45 mL) cumin

1 lb (500 g) finely chopped walnuts

1 lb (500 g) mushrooms, roasted and minced

1 lb (500 g) whole red lentils, cooked and drained

3 Tbsp (45 mL) tomato paste

3 Tbsp (45 mL) low-sodium soy sauce

3 Tbsp (45 mL) rice wine vinegar

2 quarts (2 L) short grain rice, cooked

5 cups (1.25 L) shredded lettuce

2 cups (500 mL) tomato, small dice

½ cup (125 mL) shredded asiago cheese

20 oz (600 mL) sour cream