Author Notes: A perfect recipe to whip up on a busy weeknight, thanks to a super-healthy lentil and walnut crumble filling and a low stress slaw. If you don’t have cabbage, feel free to substitute what you have on hand (romaine lettuce, carrots, or cucumber will all work well). —Gena Hamshaw
Serves: 4
Ingredients
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1 1/4
cups walnuts, toasted
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1
tablespoon tamari or soy sauce
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1
clove garlic, roughly chopped
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1/2
cup roughly chopped and tightly packed oil-packed sun-dried tomatoes
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1/2
teaspoon ground cumin
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1
teaspoon chili powder
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1
teaspoon apple cider vinegar
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1 1/2
cups cooked brown lentils
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a few tablespoons water
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2
cups green cabbage, thinly shredded and tightly packed
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2
cups red cabbage, thinly shredded and tightly packed
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2
scallions, light green and white parts only, chopped
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1
poblano pepper, sliced in half crosswise, seeds removed, and finely diced
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1/2
cup cilantro leaves, chopped
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2
tablespoons olive oil
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2
tablespoons freshly squeezed lime juice
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1
small clove garlic, minced
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2
teaspoons agave or maple syrup
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dash red pepper flakes (or to taste), optional
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8
corn taco shells or tortillas, warmed
Directions
- 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.
- 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.
- To assemble the tacos, distribute the crumble filling evenly among the 8 taco shells. Top with a handful of the slaw, and serve.
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Photo by Bobbi Lin
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Photo by Bobbi Lin