Clean Eating

Lentil Walnut Tacos



This lentil-based filling is surprising­ly similar to meaty versions thanks to the garlic and taco seasoning – make sure you use a brand without added sugar or other additives.

1½ cups water ½ cup red split lentils 1 small red onion, divided (NOTE: Slice half; finely chop remaining.) 2 limes, juiced, divided ½ cup raw walnuts, chopped 1 tbsp extra-virgin olive oil 1 clove garlic, minced 1½ tbsp taco seasoning 8 6-inch corn tortillas 1 avocado, peeled, pitted and sliced ¼ cup chopped fresh cilantro

1. In a small saucepan, bring water and lentils to a boil. Reduce to a simmer, cover and cook for 5 to 7 minutes, until tender. Drain; set aside. 2. Meanwhile, to a small bowl, add thinly sliced onion and cover with one-half of the lime juice. Set aside for at least 10 minutes to quickly pickle onions.

3. Heat a medium nonstick skillet on low. Add walnuts and toast for 3 minutes, stirring every 30 seconds. Transfer to a bowl to cool.

4. In same skillet on medium-high, heat oil. Add chopped onion and sauté for 2 minutes. Add garlic and cook for 1 minute. Add lentils, walnuts and taco seasoning and stir everything together; sauté for 3 to 4 minutes. Stir in remaining half of lime juice.

5. Warm corn tortillas over a gas burner to get a little char on the outside. (Alternativ­ely, in a dry, preheated cast iron pan, heat tortillas for 15 seconds per side.) Divide taco mixture among tortillas. Top with quick-pickled onion, avocado and cilantro.


If following our Meal Plan, freeze 2 servings of filling for later in the week. Refrigerat­e remaining filling and toppings in separate containers. Reheat filling, warm tortillas and assemble tacos when called for.

PER SERVING (2 tacos): Calories: 407, Total Fat: 21 g, Sat. Fat: 3 g, Monounsatu­rated Fat: 9 g, Polyunsatu­rated Fat: 8 g, Carbs: 48 g, Fiber: 11 g, Sugars: 2 g, Protein: 12 g, Sodium: 260 mg, Cholestero­l: 0 mg

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