1/2 cup uncooked green lentils
1/2 cup walnut pieces, toasted
3/4 tsp oregano
3/4 tsp cumin
3/4 tsp chili powder
1/4 tsp sea salt
3/4 tsp coconut oil
1 tbsp water
1 medium bell pepper, thinly sliced
1/2 medium onion, thinly sliced
1/2 medium tomato, diced
3 green onions, sliced
1 medium lime, juiced
1 head butter lettuce
1/2 medium avocado, sliced
4 tbsp chopped cilantro
Rinse and drain lentils. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use - see package). Drain off excess water.
Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
Add 1/2-1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15-20 minutes, reducing heat if necessary and stirring frequently, until translucent.
Add cooked lentils and toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.
Prepare the rest of your vegetable toppings and wash + dry the lettuce wraps.
Add a large lettuce leaf onto a plate, top with taco meat, sauteed peppers + onion, and the rest of your desired toppings.
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