Easy Lentil Walnut Tacos with Cabbage Lime Slaw

April  4, 2021
6 Ratings
Photo by Bobbi Lin
  • Serves 4
Author Notes

A perfect recipe to whip up on a busy weeknight, thanks to a super-healthy lentil and walnut crumble filling and a low stress slaw. If you don't have cabbage, feel free to substitute what you have on hand (romaine lettuce, carrots, or cucumber will all work well). —Gena Hamshaw

What You'll Need
  • 1 1/4 cups walnuts, toasted
  • 1 tablespoon tamari or soy sauce
  • 1 clove garlic, roughly chopped
  • 1/2 cup roughly chopped and tightly packed oil-packed sun-dried tomatoes
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups cooked brown lentils
  • a few tablespoons water
  • 2 cups green cabbage, thinly shredded and tightly packed
  • 2 cups red cabbage, thinly shredded and tightly packed
  • 2 scallions, light green and white parts only, chopped
  • 1 poblano pepper, sliced in half crosswise, seeds removed, and finely diced
  • 1/2 cup cilantro leaves, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 small clove garlic, minced
  • 2 teaspoons agave or maple syrup
  • dash red pepper flakes (or to taste), optional
  • 8 corn taco shells or tortillas, warmed
  1. To make the lentil walnut crumble, place the walnuts in a food processor and pulse 2 to 3 times to break them down. Add the tamari, garlic, sun-dried tomatoes, cumin, chili powder, and vinegar and pulse 2 to 3 times more. Add the lentils and pulse until the mixture is thoroughly incorporated and crumbly (it should resemble taco meat). As you go, add a few tablespoons of water as needed. Set the crumble aside until you’re ready to use it (to save time, make the crumble a day in advance). This recipe makes 2 cups, which will keep in an airtight container for up to a week.
  2. To make the cabbage slaw, combine the cabbage, scallions, pepper, and cilantro in a large mixing bowl. Whisk together the oil, lime juice, garlic, and agave syrup and pour it over the slaw. Mix well and add a dash of red pepper flakes if desired.
  3. To assemble the tacos, distribute the crumble filling evenly among the 8 taco shells. Top with a handful of the slaw, and serve.

See what other Food52ers are saying.

  • Sydney Taylor
    Sydney Taylor
  • Angelica
  • Claire
  • Marsha Gainey
    Marsha Gainey
  • RachaelS

11 Reviews

Rachel December 27, 2018
This is one of my go to recipes. It’s simple to prepare and the flavors are great for my 50/50 vegetarian fam. Thank you for sharing
Stephanie G. June 22, 2017
These were delicious! I loved every bite.
La'Chia May 11, 2017
Made the crumble and it was delicious! I had it in a rice bowl instead of in a taco. It was a little dry but I just realized that it's because I didn't add the water! I'll definitely remember that next time but overall, this one is a keeper!
Sydney T. April 25, 2017
Being the only vegetarian at a dinner party, I brought this taco meat with me and everyone LOVED it. Including me. I added extra chili pepper, extra cumin, smoked paprika, and some liquid smoke. Super good, everyone loved it. I just quickly heated it up in a pan for a few minutes to get it hot, didn't cook it too much. Good recipe :)
Angelica September 27, 2016
Have made these a few times already...very tasty! My hubby hates pulses but he doesn't even notice them in here. Kids love too!
Claire April 4, 2016
This recipe is so, so good. Even carnivore friends loved it. We like the filling and slaw with small flour tortillas. Thank you!
Marsha G. March 4, 2015
I didn't care for the tacos but the cabbage slaw was delish! It was light-tasting with a slight kick. Will be keeping that part of the recipe and using it on fish sammies and on burgers for sure!
RachaelS February 16, 2015
Any recommendations for heating the filling?
DECarro44 February 2, 2015
This was so yummy! Made it for a super bowl party & it was a big hit. I'll be adding these to the rotation for sure.
Brit February 1, 2015
These tacos were so delicious! No leftovers. Thank you!
Kukla January 22, 2015
Lentils and Walnuts is a very tasty combination. They are among the main ingredients which I am using when making my Gourmet Vegetarian Pâté https://food52.com/recipes/23684
Thanks for sharing this unique recipe Gena! I will definitely try it.