Cook at home

Mushroom Lentil Walnut Tacos

Savory crumbles of mushroom, lentils and walnuts seasoned like taco meat, in corn tortillas.

Ingredients

• 3/4 cup lentils, rinsed
• 16 oz mushroom, finely chopped
• 1/2 cup walnuts, finely chopped
• 1 tbsp olive oil
• 1 onion, diced
• 3 clove garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp tamari
• 8 corn tortilla
• 1 cup romaine, shredded
• 1/2 cup salsa

Steps

1. Simmer the lentils in 2 cups water for 20 minutes until just tender, then drain.
2. Cook the mushrooms in a dry skillet over medium-high heat for 8 minutes until their liquid evaporates. Add the oil, onion and walnuts and cook 5 minutes.
3. Add the garlic, lentils, chili powder, cumin, paprika and tamari and cook 4 minutes.
4. Warm the tortillas and fill with the mixture, romaine and salsa.