Vegan Recipes

Vegan Lentil Walnut Tacos


  • 1 cup dried green or brown lentils, rinsed
  • 2 cups vegetable broth or water
  • 1 cup walnuts, chopped
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Juice of 1 lime
  • 8-10 small corn or flour tortillas
  • Toppings of your choice: shredded lettuce, diced tomatoes, avocado slices, salsa, chopped cilantro, vegan sour cream, etc.


  1. In a medium saucepan, combine the lentils and vegetable broth or water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped walnuts and toast them for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove the walnuts from the skillet and set aside.
  3. In the same skillet, add a bit more olive oil if needed, then add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and diced bell pepper, and cook for another 2-3 minutes until the pepper is tender.
  4. Return the cooked lentils and toasted walnuts to the skillet with the onion and bell pepper mixture. Stir in the chili powder, ground cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes, stirring occasionally, to let the flavors meld together. Squeeze the lime juice over the mixture and stir to combine.
  5. Warm the tortillas in a dry skillet or in the microwave according to package instructions.
  6. To assemble the tacos, spoon some of the lentil walnut mixture onto each tortilla. Top with your favorite toppings such as shredded lettuce, diced tomatoes, avocado slices, salsa, chopped cilantro, and vegan sour cream.
  7. Serve immediately and enjoy your Vegan Lentil Walnut Tacos!

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