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
Ingredients
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1 1/4 cups
walnuts, toasted
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1 tablespoon
tamari or soy sauce
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1
clove garlic, roughly chopped
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1/2 cup
roughly chopped and tightly packed oil-packed sun-dried tomatoes
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1/2 teaspoon
ground cumin
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1 teaspoon
chili powder
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1 teaspoon
apple cider vinegar
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1 1/2 cups
cooked brown lentils
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a few tablespoons water
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2 cups
green cabbage, thinly shredded and tightly packed
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2 cups
red cabbage, thinly shredded and tightly packed
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2
scallions, light green and white parts only, chopped
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1
poblano pepper, sliced in half crosswise, seeds removed, and finely diced
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1/2 cup
cilantro leaves, chopped
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2 tablespoons
olive oil
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2 tablespoons
freshly squeezed lime juice
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1
small clove garlic, minced
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2 teaspoons
agave or maple syrup
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dash red pepper flakes (or to taste), optional
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8
corn taco shells or tortillas, warmed
Directions
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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.
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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.
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To assemble the tacos, distribute the crumble filling evenly among the 8 taco shells. Top with a handful of the slaw, and serve.
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