Lentil Walnut Tacos with Avocado Crema
Savory lentils are topped with smooth-tasting avocado cream and served in corn tortillas in this vegan recipe. For speedy preparation, cook lentils and toast walnuts a day in advance. Other tricks: measure all dry spices into a small cup so they are ready to add to the pot!
Prep Time:15 minutes
Cook Time:20 minutes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground ancho chili powder
- ¼ teaspoon cayenne pepper, or to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cups cooked brown lentils
- 1 tablespoon soy sauce
- ½ teaspoon liquid smoke (substitute: smoked paprika)
- ¾ cup finely chopped walnuts, toasted
- 1 ripe avocado
- 1 cup unflavored almond milk
- 3 tablespoons lime juice
- Zest of 1 lime
- 1 clove garlic, minced
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- ¼ cup fresh chives or scallions, chopped
- Salt to taste
- Fresh corn tortillas, heated
- Sliced radishes
- Chopped cilantro
- Lime wedges
- Pickled or raw red onion
For the lentil filling: Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and sauté for an additional minute. Stir in cumin, ancho chile, cayenne, salt and pepper, cooking until fragrant, about 1 minute.
Stir in tomato paste until dispersed. Add lentils, soy sauce, and liquid smoke, and cook for about 5 minutes. Add toasted walnuts and cook for 1 more minute. Season with salt and pepper to taste.
For the crema:
Blend all ingredients in a blender until smooth.
To heat tortillas:
Wrap in a clean kitchen towel and microwave for a minute. Or heat tortillas one by one in a hot skillet. Wrap warmed tortillas in towel until serving time.
Top heated tortillas with lentil filling, and drizzle with avocado crema. Garnish with radish and cilantro and serve with lime wedges, as desired.
Per serving (one-fifth of recipe): Calories: 309 Total Fat: 20g Saturated Fat: 2g Cholesterol: 0mg Sodium: 485mg Total Carbohydrate: 21g Fiber: 12g Sugars: 2g Protein: 15g
Adapted by Sydney Carroll from Connoisseurus Veg, author Alissa, February 2019.