Lentil Walnut Tacos

Rinse and dry the produce. Roughly chop the sun-dried tomatoes and green onions, discarding the bulbs. Remove cilantro leaves from stems, discard stems, and roughly chop the leaves. Mince the garlic. Cut the lime in half and set aside.

To make the lentils, bring 3 cups of water to boil in a medium pot. Add the lentils and lower heat to a simmer. Cook uncovered until lentils are cooked through, about 25 minutes. Drain any excess water and set aside.

To make the lentil walnut crumble, place the walnuts in a food processor and pulse until walnuts are coarsely ground. Add the tamari, garlic, sun-dried tomatoes, spice blend of cumin and chili powder, and apple cider vinegar and pulse 2 to 3 times more to incorporate.

Add the cooked lentils and pulse until the mixture is thoroughly incorporated and crumbly, adding a few tablespoons of water as needed. Set the crumble aside.

To make the cabbage slaw, combine the cabbage, chopped green onions, crushed red pepper, and cilantro in a large mixing bowl. Whisk together 2 tablespoons olive oil and agave syrup and pour it over the slaw, and squeeze in the lime juice. Mix well.

To assemble the tacos, distribute the crumble filling evenly among the taco shells; there should be plenty to assemble 8-12 tacos. Top with a handful of the cabbage slaw, and dig in!