This meat-free lentil and walnut filling can be used in fajitas, tacos, or any other Tex-Mex style meal. Feel free to play around with the spice rations to meet your personal preferences as it is easy to adapt. Serve in whole grain flour or corn tortillas and a variety of grilled or fresh vegetables such as sautéed peppers and onions, shredded spinach, fresh pineapple salsa, and sliced avocado.
Makes 4-6 servings
- 1 cup uncooked green lentils (makes about 2 cups cooked)
- 3 cups water or broth
- 1/2 cup walnuts, toasted
- 2 fresh garlic cloves, finely minced
- 1 1/2 tsp ground cumin
- 1/2 tsp chilli powder
- 1 tsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1/2 tsp salt
- Rinse lentils under cold water and add to medium pot with 3 cups water or broth. Bring to a boil, reduce heat to medium-low and simmer uncovered for 30-45 minutes or until most of the water is absorbed and lentils are tender.
- Add walnuts to a mini food processor or roughly chop until all pieces are uniformly pea-sized. Set aside.
- Add half of the cooked lentil mixture into the food processor and process until mostly smooth. Mix back into remaining lentils in pot. Stir in garlic and walnuts if using. Turn heat to low.
- Add remaining spices and seasonings to taste, adjusting as necessary. If lentil mixture is dry, add some water 1Tbsp at a time until moistened. Keep warm until ready to serve.
- Spoon lentil mixture onto corn or soft tortillas, along with plenty of fresh and sautéed vegetables and other desired condiments.
|Calories (kcal)||215||Potassium (mg)||215|
|Carbohydrates (g)||22.7||Sodium (mg)||195|
|Protein (g)||10.0||Fibre (g)||9.7|
|Fat (g)||10.3||Calcium (mg)|
|Saturated Fat||1.0||Iron (mg)||1.7|