Lentil Walnut Tacos
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $11.00
- Nutrition
- 490 cal · 19g protein
- meatless
- kid-favorite
- skillet
- freezer-friendly
- budget
🍳 1 pan
Lentil Walnut Tacos is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $11 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 cup dry brown lentils
- ½ cup walnuts
- 2 tbsp gluten-free taco seasoning
- 2 tbsp tomato paste
- 1 count onion
- 12 count hard taco shells
- 2 cups shredded lettuce
- 2 count roma tomatoes
- ¾ cup salsa
- 2 tbsp olive oil
- 1 tsp salt
Steps
- Simmer the lentils in 3 cups salted water 18-20 minutes until tender but not mushy; drain well.
- Heat the oil in a skillet over medium and cook the diced onion 5 minutes. Add the finely chopped walnuts and toast 2 minutes.
- Add the lentils, taco seasoning, tomato paste and 1/3 cup water and cook 5 minutes, mashing lightly, until it looks like taco meat.
- Warm the taco shells in the oven at 350°F for 5 minutes.
- Fill the shells with the lentil mix, lettuce, diced tomatoes and salsa. Kids love building these taco-night style.
- Picky eater tip: serve the shell, plain seasoned lentils and shredded lettuce separately and let them build their own.
- Make ahead: cook the lentil mix up to 3 days ahead and refrigerate (or freeze), then reheat and warm the shells to serve.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 19 g
- Carbohydrates
- 46 g
- Fiber
- 12 g
- Sugar
- 4 g
- Fat
- 24 g
- Saturated fat
- 3 g
- Sodium
- 690 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop