Easy Lentil Walnut Tacos with Cabbage Lime Slaw

Ingredients

• 1 1/4
  
  cups walnuts, toasted
  
• 1
  
  tablespoon tamari or soy sauce
  
• 1
  
  clove garlic, roughly chopped
  
• 1/2
  
  cup roughly chopped and tightly packed oil-packed sun-dried tomatoes
  
• 1/2
  
  teaspoon ground cumin
  
• 1
  
  teaspoon chili powder
  
• 1
  
  teaspoon apple cider vinegar
  
• 1 1/2
  
  cups cooked brown lentils
  
• 
  
  a few tablespoons water
  
• 2
  
  cups green cabbage, thinly shredded and tightly packed
  
• 2
  
  cups red cabbage, thinly shredded and tightly packed
  
• 2
  
  scallions, light green and white parts only, chopped
  
• 1
  
  poblano pepper, sliced in half crosswise, seeds removed, and finely diced
  
• 1/2
  
  cup cilantro leaves, chopped
  
• 2
  
  tablespoons olive oil
  
• 2
  
  tablespoons freshly squeezed lime juice
  
• 1
  
  small clove garlic, minced
  
• 2
  
  teaspoons agave or maple syrup
  
• 
  
  dash red pepper flakes (or to taste), optional
  
• 8
  
  corn taco shells or tortillas, warmed
  

Directions

1. To make the lentil walnut crumble, place the walnuts in a food processor and pulse 2 to 3 times to break them down. Add the tamari, garlic, sun-dried tomatoes, cumin, chili powder, and vinegar and pulse 2 to 3 times more. Add the lentils and pulse until the mixture is thoroughly incorporated and crumbly (it should resemble taco meat). As you go, add a few tablespoons of water as needed. Set the crumble aside until you’re ready to use it (to save time, make the crumble a day in advance). This recipe makes 2 cups, which will keep in an airtight container for up to a week.
2. To make the cabbage slaw, combine the cabbage, scallions, pepper, and cilantro in a large mixing bowl. Whisk together the oil, lime juice, garlic, and agave syrup and pour it over the slaw. Mix well and add a dash of red pepper flakes if desired.
3. To assemble the tacos, distribute the crumble filling evenly among the 8 taco shells. Top with a handful of the slaw, and serve.