Recipes that are all gluten & dairy free

Lentil Walnut Taco Lettuce Wraps

Recipe by Oh She Glows

Ingredients

• 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

Toppings

• 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

Directions

• 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.

Serving Size
2-3 servings

Posted To: Entree, Vegetarian