Walnut and Lentil Tacos
Smoky chipotle lentils and toasted walnuts crumbled into a rich taco filling, with avocado and crunchy cabbage.
- Time35 min
- LevelEasy
- Costabout £1.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1099kcal
- 138.2gcarbs
- 17.7gof which sugars
- 38.4gfat
- 6.6gsaturates
- 43.4gprotein
- 27.8gfibre
- 4.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Toast the walnuts in a dry pan for 4 minutes. Tip into a food processor and pulse a few times until roughly chopped, like coarse crumbs.
4 min - 2
Heat the oil in a large frying pan. Cook the onion for 6 minutes, adding the garlic for the last minute.
6 min - 3
Add the cumin, paprika, oregano, chipotle paste, tomato purée and tamari and stir for 1 minute.
- 4
Add the lentils and stock. Cook for 8 minutes, mashing about a third of the lentils with the back of a spoon. Stir in the walnuts and half the lime juice. Season and cook for 2 minutes more.
10 min - 5
Warm the tortillas in a dry pan for 30 seconds each side, or wrapped in foil in the oven.
- 6
Mash the avocado with the rest of the lime juice and a pinch of salt. Fill each tortilla with avocado, the walnut lentil mix, cabbage, coconut yoghurt and coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
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