These are to die for. Choose whole lentils over split lentils; they tend to get mushy.
What You’ll Need:
1 c green lentils (or brown, or orange, or black...whatever your heart desires!)
1 Tbsp olive oil
4 garlic scapes (or 2 cloves of garlic)
½ red onion
½ c walnuts
¾ tsp sea salt
1 Tbsp tomato paste
½ c tomato sauce (use homemade, or look for one without added sugar)
¾ tsp chili powder
1 Tbsp fresh oregano
½ tsp paprika
¾ tsp cumin
½ tsp black pepper
Fixins’ (think fresh cilantro, plain Greek yogurt, salsa, avocado…)
Cover lentils with water, bring to a boil, and cook until tender as you would pasta; until tender.
Meanwhile, sauté onion and garlic scapes in olive oil in a large frying pan until aromatic.
Transfer cooked lentils, sautéed veggies, and walnuts to a food processor or blender. Pulse several times to desired consistency.
Transfer back to that same large frying pan. Add additional ingredients. Stir to mix.
If you are feeling fancy, scorch corn tortillas over gas range for a minute or so on each side before filling with goodness.
Makes about 8 tacos. Recipe modified from the High Protein Vegetarian Cookbook, by Katie Parker.