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Nutty May: Let’s Eat Walnut Lentil Tacos

Spring is full of surprises, and not just the weather. So, what do you cook?


What about tacos? The walnutty filling will nourish and comfort you whatever the weather, and you don’t have to turn on the oven. To top them, reach for the nuts again—almonds, this time for a faux sour cream you can use on everything from baked potatoes to brownies.

VNutty May: Let’s Eat Walnut Lentil Tacos

Nutty May: Let’s Eat Walnut Lentil Tacos

Yield: 6-8
prep time: 35 M cook time: 35 M total time: 1H 10M


  • 1 1/2 cups blanched almond slices, soaked for minimum 1 hour in boiling hot water
  • 1 cup green lentils, rinsed
  • 1 cup walnuts, coarsely chopped
  • 3 cups vegetable broth
  • 1/4 cup water
  • 2 tbsp lemon or lime juice
  • 2 teaspoons Bragg's cider vinegar
  • Olive or avocado oil
  • 1 small yellow onion, coarsely chopped
  • 1 avocado, cubed
  • 1 small bunch cilantro, washed, dried, and chopped
  • 2 cloves garlic, coarsely chopped
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • Salt & pepper, to taste
  • Sriracha, to taste
  • 8 organic white corn tortillas


How to cook Vegan Walnut Lentil Tacos

  1. Combine lentils and vegetable broth in a saucepan and bring to a simmer. Cook uncovered about 30 minutes or until tender, adding more broth if necessary.
  2. While lentils cook, place soaked almonds, cider vinegar, lemon juice, and salt to taste into a high-speed blender for almond sour cream.
  3. Drain lentils and mix chili powder, cumin, and oregano in along with sriracha to taste.
  4. Pour mixture, along with walnuts, into food processor and pulse until coarse. Don't over-process!
  5. Pour about 1 tbsp cooking oil into pan and heat over medium.
  6. Add onion and garlic and sauté until onions are lightly browned and translucent.
  7. In a large bowl, combine with lentil-walnut taco filling. Mix well, adding water to keep from drying out.
  8. Cook tortillas quickly in oil and blot off oil and fold into taco shapes. (Carefully use a toothpick to hold together if necessary.
  9. Fill each shell with lentil-walnut mixture, avocado, cilantro, and almond sour crema.
Tacos, Vegan, Walnut, Lentil
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Bonnie Hearn Hill

Bonnie Hearn Hill

Bonnie Hearn Hill is the author of more than a dozen novels. She has also written award-winning short stories and essays. Her most recent suspense novel, The River Below, was called “a poignant stand-alone...” and “...an emotionally involving novel,” by Publishers Weekly.

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