Description
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Ingredients
For the Lentil Taco Mix:
1/2 cup chopped walnut pieces
3/4 cup uncooked brown lentils (or 1 can lentils, drained and rinsed)
1 1/2 Tbsp olive oil
1/4 cup chopped onion
1 tsp dried oregano
1 Tbsp ground cumin
1 Tbsp chili powder
1/2 tsp salt (optional if using canned lentils)
EASY: Substitute 2 Tbsp. Triple Smoke Tex Mex seasoning for oregano, cumin, chili powder and salt
3 Tbsp salsa (or vegetable broth, or water)
For the Roasted Potato Slices:
2 russet potatoes, unpeeled, sliced into 1/4-inch rounds- use a mandoline if you have one
1 tablespoon grapeseed or olive oil
sea salt and freshly ground pepper
For the Cashew Sour Cream:
1 cup raw cashews
2 tsp apple cider vinegar
1/2 tsp sea salt, or to taste
Instructions
For the Lentil Walnut Taco Mix:
If using dried lentils, rinse lentils then add to a medium sauce pot and cover with water by 2 inches. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes until tender. Drain and set aside.
Heat a large skillet over medium heat and add the walnuts. Toast for ~2 minutes, stirring often until walnuts are lightly browned and fragrant, taking care not to burn. Place the walnuts in a small bowl and set aside.
Add the oil to the same skillet along with the onion and spices. Cook for 5-6 minutes until onions are reduced and translucent but not browned. Add the cooked (or canned, drained and rinsed) lentils and walnut mixture along with the salsa or broth and cook another 2-3 minutes, gently mashing some of the lentils with the back of your spoon/spatula. You can also use a potato masher to mash ingredients.
For the Roasted Potato Slices:
Preheat the oven to 425 F. Place the potato slices on a rimmed baking sheet and drizzle with the olive oil. Rub the potatoes to disperse the oil evenly. Place potatoes in an even layer, and sprinkle generously with salt and pepper.
Roast the potatoes for 30-35 minutes, flipping them once halfway through, until tender and lightly browned. Allow the potatoes to cool for 5 minutes before assembling.
For the Cashew Sour Cream:
In a bowl, combine the raw cashews and enough water to cover them and soak for 8 hours or overnight. For a quick-soak method, put the cashews in a bowl, pour boiling water over them until the cashews are covered, and soak for 2 hours.
Drain and rinse the cashews and transfer them to a blender. Add the lemon juice, apple cider vinegar, and salt and blend on high speed until very smooth.
Top each potato slice with 1 teaspoon of the cashew sour cream, followed by about 1 teaspoon each of the walnut lentil taco meat, salsa, and green onions, in that order. Garnish with pepper. Serve immediately, while still warm.