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Recipe by

Lentils.org

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Lentil, Walnut & Mushroom Taco

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 20 tacos

A taco filling where you won't miss the meat - cooked lentils, roasted and chopped mushrooms, and finely chopped walnuts are sauteed with a tex mex inspired spice blend, served in a warm tortilla with diced red onion, tomatoes, lettuce, and avocado puree.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 Tbsp (15 mL) canola oil

    1 lb (500 g) finely chopped walnuts

    1 lb (500 g) mushrooms, roasted, minced

    1 lb (500 g) whole red lentils, cooked

    1 Tbsp (15 mL) chili powder

    1 tsp (5 mL) cumin

    1 tsp (5 mL) garlic powder

    ½ tsp (2 mL) smoked paprika

    ½ tsp (2 mL) dried oregano

    ½ tsp (2 mL) onion powder

    1 Tbsp (15 mL) harissa

    2 cups (500 mL) red onion, small dice

    2 cups (500 mL) tomato, small dice

    20 corn tortillas, lightly warmed

    5 cups (1.25 L) shredded lettuce

    20 oz avocado puree

Directions

  1. In a large sauté pan add oil, walnuts, mushrooms, and lentils and begin to brown and warm through. Add chili powder, cumin, garlic powder, smoked paprika, dried oregano, onion powder, and harissa and mix well. When the walnuts and lentils become aromatic, approximately 2-3 minutes, set aside.
  2. Mix onion and tomato in a small bowl and set aside.
  3. To serve, add 2.5 oz (70 mL) lentil mix to a warmed tortilla, add ¼ cup (60 mL) shredded lettuce, 2 Tbsp (30 mL) onion and tomato mix, and dress with 1 oz (28 mL) avocado.

Nutritional Information

  • Serving Size: 2 tacos
  • Per serving:
  • Calories 600
  • Total Fat 41 g
  • Saturated Fat 4 g
  • Cholesterol 0 mg
  • Carbohydrates 49 g
  • Dietary Fibre 13 g
  • Sugar 6 g
  • Protein 17 g
  • Sodium 140 mg
  • Potassium 979 mg
  • Folate 210 mcg

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