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.

Photo: Olimpia Davies

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

30 min


  • 1 1⁄2 cups water
  • 1⁄2 cup red split lentils
  • 1 small red onion, divided (NOTE: Slice half; finely chop remaining.)
  • 2 limes, juiced, divided
  • 1⁄2 cup raw walnuts, chopped
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 1⁄2 tbsp taco seasoning
  • 8 6-inch corn tortillas 1 avocado, peeled, pitted and sliced
  • 1⁄4 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.

NOTE: 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.

Nutrition Information

  • Serving Size 2 tacos
  • Calories 407
  • Carbohydrate Content 48 g
  • Cholesterol Content 0 mg
  • Fat Content 21 g
  • Fiber Content 11 g
  • Protein Content 12 g
  • Saturated Fat Content 3 g
  • Sodium Content 260 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 8 g