Lentil Walnut Tacos

My husband is not a full time vegan yet, but he absolutely LOVES these tacos. I need to remember to make larger batches for leftovers! The recipe is inspired by one on Oh She Glows with some tweaks.



1 cup brown or green uncooked lentils or about 1.75 cups cooked or sprouted lentils (see note below on sprouting)

1 cup toasted walnuts

2 tbsp water

1.5 tsp oregano

1.5 tsp chili powder

1.5 tsp cumin

Salt to taste (I used a little under ½ tsp sea salt)


2 small or 1 large onion

1 red bell pepper

1 squash

(can also add mushrooms or other veggies)

~2 to 4 tbsp water or vegetable broth to sauté veggies


Taco shells (can use lettuce leaves for raw)

Avocado or guacamole




  1. If not using raw sprouted lentils, cook lentils in a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium low, and simmer for 20 to 25 minutes until tender, then drain off the excess water.
  2. Sauté the pepper, onion, squash filling: Add a couple of tablespoons of water into a large skillet. Cook the veggies over medium heat for about 15 minutes, reducing heat if necessary and stirring frequently, until soft but not overly mushy.
  3. Prepare the taco “meat”: Add the cooked/sprouted lentils and the toasted walnuts into a food processor and pulse until chopped (but not fully blended, leave chunks). Stir or pulse in the spices and salt. Add in the 2 tbsp water until combined.
  4. Prepare the taco shells, and place the “meat” in the base, followed by the sautéed veggies and any toppings.


*Note: Sprouting is a great way to help remove phytic acid and make legumes easier to digest. I sprout legumes/seeds by rinsing them in fine-mesh colander and letting them soak in water overnight (6-12 hours). The next day, drain and rinse again, and leave them in the colander under a dish cloth on top of a bowl to catch any drips. Rinse and cover them each morning and evening until tiny roots/leaves come out! Don’t rinse them again before storing them in a glass jar in the fridge. They will last in the fridge about a week after they have sprouted.


1Veggies for tacos
Sprouted lentils
3 Walnuts
4Skillet of vegetables
Sauteed veggies
Lentil Walnut Taco
Lentil Walnut tacos
Lentil Walnut tacos
Lentil Walnut tacos

One thought on “Lentil Walnut Tacos

  1. Sue Ann Maldonado September 19, 2016 / 11:15 pm

    I will for sure be trying these!

    Liked by 1 person

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