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Lentil Walnut Tacos with Cabbage Lime Slaw

Lentil Walnut Tacos

with Cabbage Lime Slaw

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Gena Hamshaw, blogger behind Choosing Raw, wows us with a taco recipe that just might be the best Mexican food you’ve had in a long time! The super-healthy lentil and walnut crumble bursts with sun-dried tomato flavor and is capped off by a crunchy cabbage slaw. Not only are these tacos easy to whip up on a busy weeknight, but they provide a healthy serving of protein, vitamin C and omega-3 fatty acids. Nutritious, delicious and easy to make – we love Choosing Raw!

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
660
FAT
29g
CARBOHYDRATES
79g
PROTEIN
28g

INGREDIENTS

  1. 1 cup walnuts
  2. 1 tablespoon tamari**
  3. 2 garlic cloves, peeled
  4. 1/2 cup sun-dried tomatoes
  5. 1/2 teaspoon cumin powder
  6. 1 teaspoon chili powder
  7. 1 teaspoon apple cider vinegar**
  8. 1 1/2 cups crimson lentils
  9. 3 cups shredded red cabbage
  10. 2 green onions
  11. 1/2 cup cilantro
  12. 2 tablespoons olive oil*
  13. 1 lime
  14. 2 teaspoons agave syrup
  15. 1/2 teaspoon crushed red pepper flakes
  16. 12 corn taco shells
  17. *not included
  18. 3 cups water*
  19. **sauce mix

TOOLS

  • Food processor or blender
  • Medium pot
  • Large mixing bowl

INSTRUCTIONS

1
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.
2
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.
3
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.
4
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.
5
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.
6
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!