Spiced Lentil and Walnut Tacos
Hearty, plant-based tacos filled with simmered lentils and walnuts seasoned with cumin, chili powder, and garlic. The walnuts add texture and umami depth, making these tacos satisfying and flavorful. Perfect for vegetarians, vegans, and anyone seeking a delicious meatless meal.
- Prep
- 15 min
- Cook
- 40 min
- Wait
- 10 min
- Total
- 1 hr 5 min
- Makes
- 12 tacos (3 per serving)
Steps
Before you start
- Measure and prepare all ingredients before starting to cook (mise en place)
- Rinse the dry lentils thoroughly under cold water
- Have your taco toppings ready (salsa, cilantro, lime wedges) before cooking
- Check that you have all 12 tortillas available to avoid scrambling later
Toast the walnuts
- Heat a large skillet (10-inch / 25 cm) over medium heat.
- Add the walnuts and toast, stirring frequently, for 3–4 minutes until they smell fragrant and turn golden brown.
- Transfer to a cutting board and coarsely chop with a knife, or pulse in a food processor until you have roughly textured crumbs (not fine powder).
- Set aside.
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Ready when: Walnuts are fragrant and golden brown
Tip: Don't let them burn; burned walnuts turn bitter. Keep a close eye as they toast quickly.
Sauté the aromatics
- Add the olive oil to the same skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
- Add the minced garlic and stir constantly for 30 seconds more until fragrant but not browned.
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Ready when: Onion is soft and translucent, garlic is fragrant and pale
Tip: Don't let garlic burn; burned garlic tastes acrid and will ruin the filling's flavor.
Bloom the spices
- Add the cumin, chili powder, oregano, and paprika (if using) to the skillet.
- Stir constantly for 30–60 seconds until the spices become very fragrant and deepen slightly in color.
- This blooming step releases the essential oils in the spices, making the filling much more flavorful.
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Ready when: Spices are very fragrant and have darkened slightly in color
Tip: Blooming spices in hot oil and fat intensifies their flavor; don't skip this step.
Add lentils and broth
- Pour the vegetable broth into the skillet and add the rinsed lentils.
- Stir to combine, scraping up any browned bits from the bottom of the skillet (these add flavor).
- Increase heat to medium-high and bring the mixture to a gentle simmer.
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Ready when: Mixture comes to a gentle simmer with small bubbles breaking the surface regularly
Tip: Always rinse dry lentils under cold water before cooking; this removes any dirt or debris.
Simmer the filling
- Reduce heat to medium-low and simmer, partially covered, for 20–25 minutes.
- The lentils should be completely tender and break apart easily when pressed with a spoon.
- Most of the broth should be absorbed, leaving just a small amount of liquid in the bottom of the skillet (not soupy, not completely dry).
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Ready when: Lentils are completely soft and fall apart when pressed; most liquid is absorbed
Tip: If too much liquid remains after 25 minutes, simmer uncovered for a few more minutes. If it looks too dry, add a splash more broth.
Combine and season
- Stir the toasted walnuts into the filling.
- Add the fresh lime juice and season with salt and pepper to taste.
- Stir well to combine.
- Remove from heat and let the filling rest for 5 minutes so the flavors develop and deepen.
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Ready when: Filling is thick, chunky, and fragrant with a rich, complex aroma
Tip: Taste the filling and adjust seasoning before serving. You want a good balance of cumin, chili, and citrus.
Warm the tortillasOven 300°F / 150°C
- While the filling rests, warm the tortillas.
- Place them directly in a dry skillet over medium heat for about 30 seconds per side, turning with tongs, until warm and pliable.
- Alternatively, wrap them in foil and warm in a 300°F (150°C) oven for 5 minutes.
- Keep warm until ready to serve.
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Ready when: Tortillas are warm to the touch and pliable, not dried out
Tip: Warming tortillas prevents them from cracking and they taste much better warm than at room temperature.
Assemble and serve
- Place a warm tortilla on a plate.
- Spoon about ¼ cup (60 ml) of the lentil-walnut filling into the center of the tortilla.
- Top with salsa, fresh cilantro, and any other toppings you like (diced avocado, diced red onion, lime wedges, hot sauce).
- Serve immediately while warm.
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Ready when: All tacos are assembled and ready to eat
Tip: Set up a taco assembly bar with the filling and all toppings so guests can customize their tacos to their liking.
Good to know
Tips
- For extra depth and richness, add 1–2 tablespoons of tomato paste with the spices when blooming them.
- If the filling is too wet after simmering, continue cooking uncovered for a few more minutes to evaporate excess liquid; if too dry, add more broth or water.
- Serve with lime wedges and extra hot sauce on the side so guests can adjust spice and citrus to their preference.
- Use this filling for burrito bowls (serve over rice with toppings), nachos, or as a delicious plant-based burger topping.
Make ahead
The lentil-walnut filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Warm gently in a skillet over medium-low heat with a splash of water if it seems too thick. Walnuts can be toasted several days ahead and stored in an airtight container at room temperature.
Storage & reheating
Store leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water if needed. The filling can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat as directed. Tortillas should be stored separately in an airtight bag at room temperature for up to 5 days, or frozen for up to 2 months.
Substitutions
- dry brown or green lentils → red lentils, green lentils, or canned chickpeas (drained and rinsed). Red lentils break down more easily; other lentils and chickpeas hold their shape better for a chunkier texture similar to ground meat.
- raw unsalted walnuts → pecans, hemp hearts, crushed sunflower seeds, or pumpkin seeds. Each provides different texture and flavor; hemp and pumpkin seeds make this high-protein and vegan.
- chili powder → cayenne pepper, ancho chile powder, or chipotle powder. Start with half the amount of cayenne as it's much spicier; ancho and chipotle add more depth and complexity.
- low-sodium vegetable broth → water or low-sodium chicken broth. Water works but won't add as much flavor; use chicken broth if vegetarian is not a requirement.
