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Feel free to use tortilla wraps or corn shells instead of lettuce wraps
You can save time by cooking the lentils and prepping the taco meat in advance (or simply use canned lentils).
Do not use red lentils as they are much too mushy and don't have the required chewy texture for this recipe.
For the lentil-walnut taco meat (makes 2 1/2 C):
15 oz can of lentils (drained and rinsed)
1 C walnut pieces, toasted
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1/2 tsp fine grain sea salt, or to taste
1 1/2 T extra-virgin olive oil
2 T water
For the toppings and wraps:
1 to 2 large bell peppers, thinly sliced
1/2 to 1 large onion, thinly sliced
Cashew Sour Cream
Diced tomatoes or salsa
Green onion
Fresh lime juice
Lettuce wraps (large romaine, iceberg, or butter lettuce leaves)
Other topping options: sliced avocado, hot sauce, cilantro, etc.
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