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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 692 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 avocado
  • 1 head butter (Boston) lettuce
  • 1 small bunch cilantro
  • 2 cloves garlic
  • 1 pint grape tomatoes
  • 1 lime
  • 2 red bell peppers
  • 1 medium red onion
  • 1 cup walnuts
  • black pepper
  • chili powder
  • cumin, ground
  • extra virgin olive oil
  • oregano, dried
  • red lentils, dried
  • salt
  • vegan mayonnaise

Instructions

  1. Rinse lentils under cold water and transfer to a medium saucepan. Add water and bring to a boil, then reduce the heat to a simmer, cover with a lid, and cook until the lentils are just tender, 15 minutes.
    • 1 cup red lentils
    • 2 cup water
  2. Meanwhile, wash and dry the fresh produce.
    • 2 red bell peppers
    • 1 pint grape tomatoes
    • 1 avocado
    • 1 small bunch cilantro
    • 1 lime
    • 1 head butter (Boston) lettuce
  3. Seed bell peppers, slice into thin strips. Peel, halve, and thinly slice onion.
    • 1 medium red onion
  4. Preheat a skillet over medium heat. Once the skillet is hot, add oil and swirl to coat. Add onions, bell peppers, salt, and pepper; cook, stirring occasionally, until soft, about 8 minutes.
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  5. Quarter tomatoes and set aside.
  6. Halve and pit the avocado; slice crosswise and then lengthwise to form cubes while still in the skin and scoop out with a spoon.
  7. Shave the cilantro leaves off the stems; discard the stems and roughly chop the leaves. Set aside.
  8. Finely chop walnuts and place in a medium bowl.
    • 1 cup walnuts
  9. Peel and mince garlic; add to the bowl with the walnuts.
    • 2 cloves garlic
  10. Add oil, water, and spices to the bowl.
    • 2 tbsp extra virgin olive oil
    • 2 tbsp water
    • 2 tsp chili powder
    • 1 tsp oregano
    • 1 tsp cumin
    • ½ tsp salt
  11. Add the cooked lentils to the bowl and stir until well combined.
  12. To make the crema, juice the lime into a small bowl; add mayo and whisk to combine.
    • ¼ cup vegan mayonnaise
  13. Separate the lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates. Top with lentil taco "meat", veggies, cilantro, and crema. Enjoy!

Nutrition per Serving

Calories
692
Fat
50g
Net Carbs
36g
Protein
19g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • stainless steel or cast iron skillet
  • stirring spoon
  • whisk or fork