Recipes that are all gluten & dairy free

Lentil Walnut Taco Lettuce Wraps

Recipe by Oh She Glows

  • 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.

Serving Size
2-3 servings

Posted To: Entree, Vegetarian