Walnut lentil tacos with honey lime slaw
Chef
Chef Mike Bacha
Hospital
Emory University Hospital
Prep time
45 minutes
Yield
40 tacos or 20 servings
Recipe type
Plant-based
Award
Finalist
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ingredients
Ingredients
1 cup olive oil
8 cups mushrooms (cremini preferred), diced (560 grams)
1/4 cup chili powder
1/4 cup ground cumin
1 cup onions, finely diced
1/2 cup garlic, minced
4 cups brown lentils
6 cups water
1 cup lime juice
1/4 cup honey
12 cups shredded cabbage
4 large carrots, cut into matchsticks
4 medium cucumbers, cut into matchsticks
1 cup toasted walnuts, minced
1 cup sundried tomatoes, minced
1/4 cup nutritional yeast
2 1/2 tablespoons salt
40 taco shells or 6-inch tortillas
1 cup cilantro leaves
8 cups mushrooms (cremini preferred), diced (560 grams)
1/4 cup chili powder
1/4 cup ground cumin
1 cup onions, finely diced
1/2 cup garlic, minced
4 cups brown lentils
6 cups water
1 cup lime juice
1/4 cup honey
12 cups shredded cabbage
4 large carrots, cut into matchsticks
4 medium cucumbers, cut into matchsticks
1 cup toasted walnuts, minced
1 cup sundried tomatoes, minced
1/4 cup nutritional yeast
2 1/2 tablespoons salt
40 taco shells or 6-inch tortillas
1 cup cilantro leaves
preparation
Instructions
1. Heat olive oil in a large pot or tilt-skillet over medium-high heat. Add mushrooms to the pot and sauté for 3 to 4 minutes until their liquid starts to evaporate.
2. Add chili powder and cumin, stirring constantly for about 1 minute. Add onions and garlic and sauté until translucent, about 3-4 minutes. Add lentils and water. Bring to a boil, then reduce heat to a simmer.
3. While the lentils are cooking, make the slaw by mixing lime juice and honey together. Then stir in cabbage, carrot, and cucumber and set aside.
4. When the lentils are tender but not falling apart, about 30 to 40 minutes, stir in toasted walnuts, sun-dried tomatoes, nutritional yeast, and salt.
5. Fill each taco shell with about 3 tablespoons of the taco filling, then top with the prepared slaw and garnish with cilantro.
2. Add chili powder and cumin, stirring constantly for about 1 minute. Add onions and garlic and sauté until translucent, about 3-4 minutes. Add lentils and water. Bring to a boil, then reduce heat to a simmer.
3. While the lentils are cooking, make the slaw by mixing lime juice and honey together. Then stir in cabbage, carrot, and cucumber and set aside.
4. When the lentils are tender but not falling apart, about 30 to 40 minutes, stir in toasted walnuts, sun-dried tomatoes, nutritional yeast, and salt.
5. Fill each taco shell with about 3 tablespoons of the taco filling, then top with the prepared slaw and garnish with cilantro.
