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  • Recipe

Walnut Lentil Tacos with Honey Lime Slaw

Walnut Lentil Tacos with Honey Lime Slaw

Ingredients

  • 1 c
    Olive Oil
  • 8 ea.
    Cremini or other mushrooms, diced
  • ¼ c
    Chili Powder
  • ¼ c
    Ground Cumin
  • 1 c
    Onions, finely diced
  • ½ c
    Garlic, minced
  • 4 c
    Brown Lentils
  • 6 c
    Water
  • 1 c
    Toasted Walnuts, minced
  • 1 c
    Sun-Dried Tomatoes, minced
  • ¼ c
    Nutritional Yeast
  • 2½ T
    Kosher Salt
  • 1 c
    Lime Juice
  • ¼ c
    Honey
  • 12 c
    Cabbage, shredded
  • 4 ea.
    Carrots, large, cut into matchsticks
  • 4 ea.
    Cucumbers, medium, cut into matchsticks
  • 1 c
    Cilantro Leaves
  • 6-inch Corn Tortillas, as needed

Preparation

Heat olive oil over medium-high heat, and sauté mushrooms: for 3 to 4 minutes. Add chili powder and cumin, stirring constantly: for about 1 minute. Add onions and garlic, and sauté until translucent. Add lentils and water; simmer 30 to 40 minutes until cooked but still holding together. Stir in walnuts, sun-dried tomatoes, yeast and salt.

Make slaw by combining lime juice and honey together, then stir in cabbage, carrot and cucumber.

Fill each tortilla with about 3 tablespoons of taco filling, then top with prepared slaw and garnish with cilantro. Makes 10 tacos.

Chef Mike Bacha - Emory University Hospital, Atlanta